Grilled Corn On The Cob Recipe

Heat outdoor grill to maximum temperature, ensuring grates are clean and well-prepared for direct high-heat cooking.

Carefully coat each corn ear with a delicate layer of olive oil, ensuring complete and even coverage across the entire surface.

Place corn directly on hot grill grates, positioning ears perpendicular to metal bars to create beautiful crosshatch char marks.

Rotate corn systematically every 2-3 minutes using long-handled tongs, allowing each side to caramelize and develop deep golden-brown exterior with slight blackened edges.

Monitor cooking process closely, watching for consistent golden-brown coloration and avoiding excessive burning, which typically requires approximately 10-12 minutes total cooking time.

Once corn reaches desired level of charring, carefully remove from grill using tongs and transfer to serving platter.

While corn is still piping hot, squeeze fresh lime juice generously across surface to enhance natural sweetness and add bright citrus notes.

Sprinkle Aleppo pepper over corn for subtle heat and complex flavor profile, ensuring even distribution.

Finish with a delicate pinch of kosher salt to elevate and balance overall taste experience.

Serve immediately while corn remains warm and flavors are most vibrant.