---
title: Charred Corn Elote Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/charred-corn-elote-bowls-5d0aae5b190767000b4dc888
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 1800
source_chef: Recipe Development Team
nutrition:
  calories: 580
  protein: 18
  fat: 32
  saturated fat: 11
  carbohydrates: 58
  sugar: 14
  fiber: 7
  cholesterol: 40
  sodium: 350
image: "https://images.recipes.furrysalamander.com/Latin%20American%20Recipes/Bowls/charred-corn-elote-bowls.avif"
---

In a #small pot{} (medium pot for 4 servings), combine @farro{1%cup}, @veggie stock concentrate{2%unit}, and @water{2½%cups}. Bring to a boil and cook, stirring occasionally, until tender, ~{30%minutes}. TIP: If you end up with any excess stock, pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

Meanwhile, wash and dry all produce. Trim and thinly slice @radishes{6%unit}. Dice @roma tomato{2%unit}. Zest and quarter @lime{2%unit}.

Rub @corn on the cob{2%unit} all over with a drizzle of @olive oil{7%tsp}. Heat a #large pan{} over medium-high heat. Add corn and cook, rotating frequently, until some kernels are charred, ~{9%minutes}. Turn off heat; transfer to a cutting board to cool slightly. Wipe out pan.

Heat same pan over medium heat. Add @pepitas{2%ounce}, 2 tsp water (4 tsp for 4 servings), 1 tsp @sugar{3%tsp} (2 tsp for 4), and a pinch of @chipotle powder{2%tsp} and @salt{}. Cook, stirring, until pepitas are coated and lightly browned, ~{3%minutes}. Transfer to a #small bowl{}.

Squeeze juice from half the lime into a #large bowl{}. Whisk in @sour cream{4%tbsp}, 1 TBSP olive oil (2 TBSP for 4), half the lime zest, ¼ tsp chipotle powder (we sent more), and ½ tsp sugar (1 tsp for 4). Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.

Stir 1 TBSP @butter{2%tbsp} (2 TBSP for 4), remaining lime zest, salt, and @pepper{} into farro; divide between bowls. Slice corn kernels off cob; discard cob. Add corn, @arugula{4%ounce}, 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 and @Monterey Jack cheese{½%cup}. Serve with remaining lime wedges on the side.