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Grilled Corn on the Cob in Foil

Grilled corn on the cob in foil delivers foil-steamed, perfectly tender kernels with herb butter that pools at the base of each packet. This BBQ corn method grills directly until tender, then you open the foil carefully to release steam tableside.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Corn and foil packets
  • 6 fresh corn, husked Husked ears for foil-steaming.
  • 6 tbsp butter, softened Softened so it mixes into a spreadable herb butter.
  • 4 garlic, minced Minced cloves for even flavor throughout.
  • 2 tbsp fresh parsley or chives, chopped Use either parsley or chives.
  • 1 tsp smoked paprika Adds smoky depth to the butter.
  • salt and cracked black pepper to taste Season to your preference; measure is not specified.
  • 6 sheets aluminum foil (about 12x12 inches each) Cut sheets for sealing each cob packet tightly.
  • lemon wedges for serving Served at the end to brighten the buttered corn.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Prep and season
  1. Preheat the grill to medium-high heat until steady. Keep it ready before assembling the foil packets.
  2. Mix softened butter with garlic, fresh herbs, smoked paprika, salt, and pepper until combined. The mixture should look evenly speckled and spreadable.
Wrap the corn
  1. Place each ear of corn in the center of a foil sheet and spread 1 tablespoon herb butter generously over the entire corn cob. Make sure the butter coats the kernels all the way around.
  2. Wrap the foil tightly around each corn cob, twisting the ends to seal completely. Seal well so the packet steams instead of venting.
Grill and serve
  1. Grill the foil packets for 20-25 minutes, turning every 5-7 minutes, until the corn is tender. You should see steam continue to build inside the packets as they cook.
  2. Open the foil carefully away from your face to release steam, then spread any remaining herb butter over the hot corn and serve with lemon wedges. The opened foil should reveal glistening kernels with butter pooling at the base of each packet.

Notes

For best foil-steamed tenderness, keep each packet tightly sealed before grilling so steam stays trapped. Refrigerate leftovers in an airtight container up to 3 days; rewarm on a grill-safe tray until hot. Freezing is not recommended because the corn can soften and lose texture. If you want a lighter version, use olive oil-based herb butter instead of butter (same method, slightly less richness).