The Smuggler's Journal

This one's straight off the current comp-scene radar - corn cut into rib-shaped wedges, grilled hot and fast, seasoned hard. Half the fun is the shape.

What you need

Fresh corn cobs, halved lengthwise then quartered into rib-shaped wedges that curl back as they cook.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Atomic Chicken Chicken Salt: the Aussie chip-shop classic, works perfectly on grilled corn.
• The Heat Route — Uncle Mungos Chipotle Chicken Salt: smoky chipotle heat instead of straight salt.
• The Garlic Run — Low N Slow Basics Garlic Goals All Purpose Rub: garlic-forward, finished with a squeeze of lime.

Method

1. Halve corn cobs lengthwise, then halve again into rib-shaped quarters.
2. Toss in oil and your chosen seasoning.
3. Grill hot and direct, 8-10 minutes, turning until charred and the ribs curl slightly.
4. Finish with lime juice, extra seasoning and a drizzle of mayo or aioli if you're going all in.

Serve it with

Wings, burgers, or as a shared starter while the main event is still on the smoker.

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