Charred Corn Elote Bowl

Ingredients:
½ cup farro
2 tbsp vegetable stock concentrate
2.5 cups of water
3 radishes, sliced
1 Roma tomato, diced
1 lime, quartered
1 corn on the cob
1 ounce pepitas
1 tsp chipotle powder
2 ounce arugula
4 tsp olive oil
1 tsp plant-based butter
1.5 tsp sugar
Salt & pepper


Instructions:
1. In a small pot combine farro, stock concentrate, and 2½ cups water. Bring to a boil and cook, stirring occasionally, until tender, 25-30 minutes.

2. Meanwhile, wash and dry all produce. Trim and thinly slice radishes. Dice tomato. Zest and quarter lime.

3. Rub corn all over with a drizzle of olive oil. Heat a large pan over medium-high heat. Add corn and cook, rotating frequently, until some kernels are charred, 7-9 minutes. Turn off heat; transfer to a cutting board to cool slightly. Wipe out pan.

4. Heat the same pan over medium heat. Add pepitas, 2 tsp water, 1 tsp sugar and a pinch of chipotle powder and salt. Cook, stirring, until pepitas are coated and lightly browned, 2-3 minutes. Transfer to a small bowl.

5. Squeeze juice from half the lime into a large bowl. Mix 1 tbsp olive oil, half the lime zest, ¼ tsp chipotle powder, and ½ tsp sugar. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.

6. Stir 1 tbsp Earth Balance butter, remaining lime zest, salt, and pepper into farro; divide between bowls. Slice corn kernels off cob; discard cob. Add corn, arugula, tomato, pepitas, and as many radishes as you like to bowl with dressing. Toss to combine. Season generously with salt. Top farro with arugula mixture. Serve with remaining lime wedges on the side.

Makes about 2 servings.


*I use Earth Balance or Miyoko’s Creamery butter

Recipe inspiration: Hello Fresh