Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly.
Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.