Preheat a grill to medium high. Peel back the corn husks but leave them on (the husks will create a handle for eating); remove the silk.
Combine the Aleppo pepper, lime zest and cheese in a mixing bowl. Season with salt and black pepper.
Place the corn on the grill and cook, turning, until lightly charred, about 10 minutes. Brush with melted butter and sprinkle with the cheese mixture.
Photograph by Steve Giralt
Recipe courtesy of Marc Murphy for Food Network Magazine