Step 1

Prepare a charcoal or gas grill for direct heat, medium-high (400 to 450 degrees; see NOTE).

Step 2

Cut off the stalk end of each cob (the end opposite the silks) right through the first row of kernels. Run water over the ears to soak them thoroughly, put three of them on a microwaveable plate and microwave on HIGH for 5 minutes. Hold each ear by the silk end and shake up and down, letting the ear fall out, twisting and pushing from the silk end if it needs some help. Repeat with the remaining ears of corn.

Step 3

In a large bowl, coat the corn with the oil and season with the salt.

Step 4

In a small bowl, whisk together the peanut butter, coconut milk, chile, lime, soy sauce, chives and ginger.

Step 5

When the grill is hot, grill the corn, turning often, until it’s browned or charred to your liking, 3 to 4 minutes per side. (If using a grill pan, heat it over medium-high heat until smoking before cooking the corn, turning it often and working in batches if necessary, 3 to 4 minutes per side. If using the broiler, position a rack in the closest position, transfer the corn to a sheet pan and broil, turning often, 5 to 6 minutes per side.)

Step 6

Transfer the grilled corn to a serving platter and spoon the sauce on top, or divide among plates and serve the sauce alongside, letting guests spoon the sauce on top.

Step 7

NOTE: To prepare the grill: If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it and when the coals are gray and ashed over, pour them into the grill. Add more charcoal, if necessary, and cover. When all of the coals are hot, about 10 minutes, your grill should be medium-hot. (Use a grill thermometer or test the heat by holding your hand, palm-down about 5 inches from the grate. If you can hold it there for 4 to 5 seconds, the heat should be at medium-high heat, or between 400 and 450 degrees.)