Dinner delivered to your door

Good news — we've been approved as an essential service.

As we are sure you are aware, the New Zealand Government moved the country into Level 4 lockdown as a response to Covid-19. We have closed the doors of our delis, but we are considered to be an essential service for home delivery of food and food packages.

“Any entity whose primary function is the supply, delivery, distribution and sale of food, beverage and other key consumer goods essential for maintaining the wellbeing of people and essential supply chain elements.”

We will be giving our over-worked delivery drivers a break while the kitchen team restocks the freezers, but we will be redelivering frozen meals from Monday 30th March and throughout the lockdown period.

We are still supplying to selected supermarkets and we have been approached to increase that distribution. We will let you know via our social channels when availability changes or increases.

We are working really hard to make sure that our staff and family are safe during this time and we hope you are doing the same. The health and safety of our loved ones and the rest of the community is paramount!

Stay safe and look after yourselves.

Lots of love
Jess & the JUK team

Mexican Street Corn

Posted by Jess Daniell on

Corn is finally appearing in all of its glory and for me, this is the epitome of summer. Straight on the barbie, shucked into salads and stuck between your teeth... how delicious! 

Here's one of my favourite ways to dress up the humble cob – doused in heavily-spiced butter, freshly grated parmesan and a squeeze of lime.


Mexican Street Corn

serves 4 | to prep 5 minutes | to cook 15 minutes


4 ears fresh corn, in their husks

50g butter, softened

juice of 2 lemons

2 cloves garlic, crushed

1 teaspoon smoked paprika

1 teaspoon dried chilli flakes

1 teaspoon ground cumin

small handful fresh coriander leaves, finely chopped

salt and freshly ground black pepper

1 cup freshly grated parmesan

extra fresh coriander leaves to garnish

lemon or lime wedges to serve



Heat a barbecue grill plate to hot.

Run the corn ears under cold water and place in a microwave-proof dish. Microwave on high for 5 minutes — this steams the corn inside the husks, so it’s nice and juicy. If you don’t own a microwave, steam the ears of corn over a saucepan of simmering water for 5–6 minutes.

When the ears of corn are cool enough to handle, remove the husks and place the corn cobs on the grill plate for 8–10 minutes, turning frequently, until nicely charred.

Mix together the butter, lemon juice, garlic, paprika, chilli flakes, cumin and chopped coriander. Brush the cobs liberally with the butter mix. Season with salt and pepper and sprinkle with parmesan and extra coriander leaves.

Serve immediately with chunky wedges of lemon or lime.

← Older Post Newer Post →