We've started seeing roadside stalls with bushels of sweet corn available in the region and we could not be more excited. Whether you boil it plain, or get fancy, sweet corn is the best part of this season!

Wood-Fired Corn

Serves 4

4 Corn Cobs
130g Mayonnaise
20g Pecorino finely grated
1 tsp Smoked Paprika
1 tsp Ancho Chilli Powder
Sprigs of Fresh Mint
Extra virgin olive oil

1. Fire up the UUNI
2. Put your cast iron pan in to warm up.
3. Brush the Cobs with extra virgin olive oil.
4. When the Cast Iron is smoking hot chuck the Cobs onto it and chuck it back into the UUNI.
5. After 3 minutes rotate the Cobs.
6. When you have a nice char on the Cobs bring them out and smear with about 20g of Mayo on each. Sprinkle with the Paprika, Ancho, Chilli Powder, Pecorino and Mint Sprigs.
7. Serve with the leftover Mayo.


Grilled Cajun Corn on the Cob


  • 4 large corn cobs, peeled
  • 4 ounces unsalted butter
For Cajun Seasoning:
  • 2 tsp onion powder
  • 2 tsp cayenne powder
  • 3 tsp dried thyme
  • 1 ½ tsp red pepper flakes
  • 4 tsp garlic powder
  • 2 tbsp smoked paprika
  • 2 ½ tsp dried oregano
  • 4 tsp salt
  • 2 tsp black pepper


  1.  Combine onion powder, cayenne powder, dried thyme, red pepper flakes, garlic powder, smoked paprika, dried oregano, salt and pepper until evenly combined.
  2. Preheat grill to 375 degrees. With a slightly soft butter stick, coat the outside of the cobs with a thin layer and sprinkle Cajun seasoning over top.
  3. Place in a grill basket and set grill basket onto the surface of the grill, over indirect heat. Cover the grill lid and allow corn to cook for 15 minutes, flip basket and repeat for 15 mins.
  4. Remove from heat and add additional seasoning as desired. Enjoy!


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