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Grilled Corn on the Cob in Foil

Grilled corn on the cob in foil steams inside tightly sealed aluminum packets for tender kernels with herb butter soaking into every bite. Unwrapped at the table, the glossy corn comes out fragrant with garlic, thyme, and parsley.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Corn and herb butter foil packets
  • 4 corn Husked ears
  • 4 tbsp unsalted butter Softened
  • 2 clove garlic Minced
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh parsley Chopped
  • 0.5 tsp salt To taste
  • 0.5 tsp black pepper To taste
  • 1 sheet heavy-duty aluminum foil For wrapping

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Prep the herb butter and foil packets
  1. Preheat the grill to medium heat, around 375°F, so it’s ready before the packets go on. Keep the lid closed as much as possible to maintain steady heat.
  2. Mix the softened butter with minced garlic, thyme leaves, parsley, salt, and black pepper until evenly combined. The mixture should look uniform and spreadable.
  3. Place each husked corn ear on a sheet of heavy-duty aluminum foil and spread herb butter generously all over. Make sure butter reaches kernels on all sides for glossy results.
  4. Wrap each ear tightly in the foil, sealing the ends well to trap steam. Fold and pinch the seams firmly so no steam leaks out.
Grill until tender, then unwrap at the table
  1. Grill the foil-wrapped corn for 20–25 minutes, turning every 5–7 minutes for even steaming. Time it so the corn is tender throughout by the end of grilling.
  2. Carefully unwrap the foil at the table and serve with any remaining herb butter. Watch for steam that will be hot when the packets are opened.

Notes

Pro tip: seal the foil seams tightly and turn the packets consistently every 5–7 minutes so each side gets the same steam exposure. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently (covered) in a 325°F oven until warmed through. Freezing isn’t recommended because corn texture can turn watery. For a dairy swap, use a plant-based butter stick in the same amounts for similar soaking and browning-free gloss.