Bring 2 litres of water, 1 tablespoon of sugar and butter to the boil in a large pot. Cover the corn and simmer in lightly boiling water for about 30 minutes. Peel and finely dice the shallots.
Clean, wash and cut the chilli pepper into rings, removing the white seeds. Peel the garlic and press it through a garlic press. Heat 1 tablespoon of oil in a saucepan. Fry the garlic, shallots, chilli pepper and tomato paste in it.
Add tomato ketchup, brown sugar and vinegar, cover and simmer for 5 minutes at low heat. Season to taste with salt, pepper and sugar. Clean and shine the mushrooms. Quarter the peppers, clean and wash them.
Cut the pod into 16 pieces. Cut the corncobs into 6 pieces. Put peppers, mushrooms and corn alternately on 8 skewers. Put them on the preheated grill and grill for about 10 minutes while turning.
Season 3 tablespoons of oil with salt. Spread the corn-paprika skewers with the salt-oil mixture. Serve with sauce on a plate and garnish with thyme.