Charred Corn and Smoked Kalamata Tapenade with Flatbreads

A shareable centrepiece for the middle of the table

This is the recipe we reach for when people are coming over and we haven't quite decided what to make yet. Grilled flatbreads are forgiving, fast, and endlessly adaptable, either with a dip or as a stand alone —  this is a combination  that keeps winning at our table, sweet charred corn against the salt and smoke of the tapenade, with whipped feta smoothing the whole thing into something you'll want to tear into with your hands.

We built Fume-eh on the idea that smoked olives belong on the table as often as any other condiment — not saved for a special occasion. This flatbread is proof: five ingredients, twenty minutes, and it's the kind of thing people remember from a backyard dinner.

For the Flatbreads

—  4 store-bought or homemade flatbreads or naan

—  2 tbsp olive oil, for brushing

—  2 ears fresh corn, husked

—  ½ cup Fume-eh Smoked Kalamata Olive Tapenade

For the Whipped Feta

—  6 oz (170g) feta cheese, crumbled

—  ¼ cup full-fat plain Greek yogurt

—  1 tbsp olive oil

—  1 small garlic clove

To Finish

—  ¼ cup crumbled feta, extra

—  2 tbsp chopped fresh basil or parsley

—  Chili flakes and flaky salt, to taste

—  Drizzle of good olive oil

Method

1.  Preheat the grill to medium-high. Brush the corn lightly with olive oil and grill, turning occasionally, until charred in spots on all sides, about 8–10 minutes. Let cool slightly, then slice the kernels off the cob.

2.  While the corn grills, blend the feta, yogurt, olive oil, and garlic in a food processor until smooth and light — about 1 minute. Set aside.

3.  Brush both sides of the flatbreads with olive oil and grill for 1–2 minutes per side, just until warmed through and lightly charred. Remove from the grill.

4.  Option 1 - As a flatbread - Spread each flatbread generously with the whipped feta, then dollop and swirl the Smoked Kalamata Olive Tapenade across the top rather than spreading it edge to edge — you want pockets of concentrated flavour, not an even layer. Scatter the charred corn and extra crumbled feta over top. Finish with fresh herbs, a pinch of chili flakes, flaky salt, and a final drizzle of olive oil. Slice and serve immediately, while the bread is still warm.

5.  Option 2 -  As a dip - Spoon the whipped feta into a serving bowl, swirl the Smoked Kalamata Olive Tapenade on top and then scatter the charred corn and feta on top with the finishing garnishes - fresh herbs, chili flakes, salt and olive oil. Place the grilled flatbread around the outside.

 

ABOUT THE PRODUCT The Smoked Kalamata Olive Tapenade is made in small batches at our Burnaby facility — whole Kalamata olives, cold-smoked, then blended with olive oil, capers, and a touch of garlic. Its texture is spoonable rather than chopped, which is what makes it so good swirled over something like whipped feta: it holds its shape in little pockets instead of disappearing into the dish.