Step 1

Place shallots, garlic, and a pinch of salt in a mortar and pestle and work into a paste. Transfer paste to a small bowl and add in soy paste, chili sauce, and cayenne pepper; whisk to combine. Set aside.

Step 2

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Place corn on grill and cook, turning occasionally, until lightly charred all over, 10-15 minutes total. Brush ears of corn with sauce all over and continue to cook, turning occasionally, until sauce caramelizes, about 2 minutes. Remove corn from grill, let cool slightly, then serve immediately seasoning with additional salt to taste.