Pre-heat your BBQ grill to medium – about 400˚F.

Slice the kernels of corn off the ears and into a bowl. Add the potatoes and red onion and toss with the olive oil, salt and freshly ground black pepper. Season generously.

Place two large pieces of aluminum foil, about 14- to 16-inches long on the countertop (you want the foil to be about 4 inches longer than the depth of your grill). Place the vegetable mixture down the center of each piece of the foil. Dot the vegetables with chunks of butter and scatter the oregano sprigs and rosemary sprig over the vegetables. Then, working with one packet at a time, fold the bottom and top of the foil together to meet each other and roll the pieces of foil down toward the vegetables to create a leak-proof fold. If necessary, wrap the packets with a second layer of foil so that the packets don’t tear on the grill.

Transfer the vegetable packets to the grill and grill for 10 minutes. Turn the packets over on the grill and grill for another 10 minutes and then flip again for a final 10 minutes (5 minutes on each side) until the vegetables are tender. You can test by piercing through the aluminum foil into a potato, or by opening the packet to check. If the vegetables are tender, you can move these to an indirect area of your BBQ (you might have an upper rack that will work) to keep warm until the rest of your meal is complete.

When you are ready to serve, transfer the vegetables to a serving bowl (or leave in the foil packets) and finish with parsley and a squeeze of lemon. Serve with grilled chicken, pork, fish or steak, or a selection of summer salads.