Corn has always been food for the people. In Mexico, elotes are grilled on street corners, brushed with butter, chilli, lime, and cheese, food built from generosity. In Māori culture, corn took on a new story when it arrived in Aotearoa generations ago. The land embraced it. The climate, rich and mild, made it easy to grow, and before long it became a staple alongside kūmara, watercress, and kawakawa.
For Māori, corn wasn’t just eaten off the cob. It was soaked, fermented, and simmered into a kind of porridge known as kānga pirau, a food that divided opinion, but carried deep meaning. Fermentation gave it strength, sustenance, and life. It was food made with patience, a reminder that flavour takes time.
This version sits somewhere between those worlds. Charred corn meets BLAK ELDUR, a sauce built from chilli, pineapple, and cardamom, flavours that echo both the Pacific and the street grill. The butter carries the heat, the Aleppo adds gentle smoke, the feta brings salt and balance. Together, they speak the same language: warmth, spice, and connection.
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
• 4 ears of corn, husks removed
• 3 tbsp butter, softened
• 2 tbsp BLAK ELDUR sauce
• 1 tsp onion granules
• 1 tsp Aleppo chilli flakes
• 80g feta, crumbled
• Handful fresh coriander, chopped
• Sea salt and cracked black pepper
• Lime wedges to serve
Method
1. Stand each cob upright on a chopping board, the wider end down. Using a sharp, heavy knife, press through the core to halve it lengthways. Turn each half flat-side down and cut again into quarters. These are your corn ribs. Work slowly, keeping your fingers clear. If the corn is tough, microwave it for 30 seconds first to soften it slightly before cutting.
2. Mix softened butter with BLAK ELDUR and onion granules until smooth. Keep it at room temperature so it spreads easily later.
3. Heat a grill pan or BBQ until smoking hot. Lightly oil the corn and season with salt and pepper. Place the ribs flesh-side down. Grill, turning often, until the edges start to curl and char. This should take 8–10 minutes.
4. Brush the corn with the BLAK ELDUR butter while still on the grill so it melts and caramelises into the kernels.
5. Remove from the heat. Roll in crumbled feta, then top with Aleppo chilli and coriander.
6. Squeeze over fresh lime. Eat hot, straight from the board, with sticky fingers and a cold drink.
Chef’s Notes
• Use a sturdy knife. Small knives will slip. A cleaver or heavy chef’s knife gives control.
• For air fryer or oven versions, cook the corn ribs at 200°C for 15 minutes, brushing with butter halfway through.
• Add toasted nuts or seeds for texture. Pumpkin seeds or almonds work well.
• Save leftover BLAK ELDUR butter. It’s perfect for brushing over grilled fish, kūmara, or steak.
