BBQ Corn with Herb Butter

# Components:

→ Corn

01 - 4 ears fresh corn, husked

→ Herb Butter

02 - 6 tablespoons unsalted butter, softened

03 - 2 tablespoons fresh parsley, finely chopped

04 - 1 tablespoon fresh chives, finely chopped

05 - 1 teaspoon fresh thyme leaves, or 0.5 teaspoon dried

06 - 1 garlic clove, minced

07 - 0.5 teaspoon kosher salt

08 - 0.25 teaspoon freshly ground black pepper

→ Optional Garnishes

09 - 1 tablespoon grated Parmesan cheese

10 - Lime wedges, to serve

# Directions:

01 - Preheat your grill to medium-high heat, approximately 400°F (200°C).

02 - In a small bowl, combine the softened butter, parsley, chives, thyme, garlic, salt, and pepper. Mix until well blended.

03 - Place each ear of corn on a large sheet of heavy-duty aluminum foil. Spread 1.5 tablespoons of the herb butter evenly over each ear.

04 - Wrap the corn tightly in the foil, sealing the ends well to prevent leaks.

05 - Place the foil-wrapped corn on the grill. Cover and cook for 18 to 20 minutes, turning occasionally, until the corn is tender and lightly charred in spots.

06 - Carefully remove from the grill and let rest for one minute. Unwrap and, if desired, sprinkle with Parmesan and squeeze lime juice over the top before serving.

# Expert Advice:

01 -

It tastes like you spent hours fussing, but you'll actually have the herb butter mixed before the grill reaches temperature.
The foil keeps everything juicy and steams the corn perfectly while the grill adds that subtle char you can't replicate any other way.
Kids and adults alike genuinely fight over the last ear, which almost never happens with vegetables.

02 -

Don't skip the rest period after removing from heat—even one minute lets the steam settle and makes unwrapping less chaotic and dangerous.
Heavy-duty foil is your friend; regular foil tears and leaks, which means your beautiful herb butter ends up on the grill instead of on your corn.

03 -