A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. This all-star dinner recipe will work long after corn has gone out of season. In winter, just sub shaved cauliflower or torn kale. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.
Recipe information
Yield
4 servings
Ingredients
Tahini
1
2
2
1
⅓
⅓
1½
Bowl Assembly
3
2
1
3
1
4
Preparation
Tahini
Step 1
Purée ginger, jalapeños, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.
Step 2
Do Ahead: Tahini can be made 1 day ahead. Transfer to an airtight container and chill.
Bowl Assembly
Step 3
Heat 2 Tbsp. oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash garlic with a spoon and stir into oil. Add chickpeas and increase heat to medium-high. Cook, undisturbed, until golden brown and beginning to crisp underneath, about 3 minutes. Toss and continue to cook, tossing occasionally, until golden brown all over, 2–3 minutes more. Add corn along with 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5–7 minutes. Sprinkle za’atar over and toss to coat. Season with salt.
Step 4
Lightly drizzle lettuce with oil in a large bowl and toss to combine; season with salt.
Step 5
Divide tahini among bowls and top with lettuce and corn and chickpea mixture. Sprinkle with feta. Serve with lime wedges and cilantro alongside.
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