1 cup unsweetened coconut milk
1/2 cup soy sauce
4 Tbsp light brown sugar
2 Tbsp Asian fish sauce
2 Tbsp fresh lime juice
8 ears corn, shucked
Chopped cilantro, for garnish


Lime wedges, for serving

In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce, and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.
Light a grill. Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes.
Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.