Ingredients:

  • 4 ears of fresh corn, husks and silk removed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the corn dry with a paper towel to ensure the oil adheres. In a small bowl, whisk together the olive oil, salt, and pepper.
  2. Using a pastry brush, coat each ear of corn evenly with the oil mixture, ensuring it reaches into the crevices of the kernels.
  3. Preheat the grill to medium-high heat (approximately 400°F/200°C). Place corn directly on the grates.
  4. Grill for 12–15 minutes, rotating the ears a quarter-turn every 3–4 minutes until kernels are deep golden-yellow with charred mahogany spots.
  5. Remove from heat and let the corn rest for 2–3 minutes to allow internal steam to redistribute.