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Grilled Corn on the Cob in Foil

Grilled corn on the cob in foil steams inside tightly sealed packets, so every kernel turns tender and glossy. Unwrap at the table to reveal corn wrapped in herb butter that has melted into each bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 ears of corn Husked.
Herb Butter
  • 4 tbsp unsalted butter Softened.
  • 2 garlic cloves Minced.
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh parsley Chopped.
  • 0.5 tsp salt To taste; start with less and adjust.
  • 0.25 tsp black pepper To taste; start with less and adjust.
Foil
  • 1 sheet heavy-duty aluminum foil Enough to wrap each ear tightly.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Preheat and prep
  1. Preheat the grill to medium heat, around 375°F.
  2. Mix the softened butter with the minced garlic, thyme leaves, chopped parsley, salt, and black pepper.
Wrap the corn
  1. Lay out heavy-duty aluminum foil and place one husked ear of corn on each sheet.
  2. Spread herb butter generously all over each ear of corn.
  3. Wrap the corn tightly in the foil and seal the ends well to trap steam.
Grill and unwrap
  1. Grill the foil-wrapped corn for 20–25 minutes, turning every 5–7 minutes until tender throughout.
  2. Carefully unwrap at the table—steam will be hot—and serve with any remaining herb butter.

Notes

Pro tip: seal the foil ends firmly so steam can’t escape; if packets seem loose, press the seams closed again. Refrigerate leftovers in an airtight container up to 3 days; reheat gently until warmed through. Freezing is not recommended for best texture. If you want a dairy-light option, swap in plant-based butter and follow the same wrapping and grilling steps.