I adapted the recipe for Taiwanese grilled corn from Tiny Urban Kitchen by par-cooking the corn in the microwave before slapping them on the grill. The benefits are two-fold: 1) microwaving the corn allows you to shuck the ears super easily and 2) since they're already par-cooked, it takes less time to char the corn on the grill. <br /> <br />I like to make the basting sauce the night before so that the garlic has time to really release a lot of its juices. Make sure you use soy paste and Taiwanese sweet chili sauce, not soy sauce or another hot sauce. You really want the thickness and sweetness from using those two specific sauces for this recipe. (The brand of soy paste I use is Kimlan, and the sweet chili sauce is the one with "Lycopene" on the label.) <br /> <br />The end result was exactly what I imagined: sticky, salty, spicy, smoky, garlicky, crunchy, buttery sweetness.

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