Charred Corn Elote Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• arugula
  4 oz
• butter
  2 tbsp
• chipotle powder
  2 tsp
• corn on the cob
  2 unit
• farro
  1 c
• lime
  2 unit
• olive oil
  2.333 tbsp
• pepitas
  2 oz
• pepper
• radishes
  6 unit
• roma tomato
  2 unit
• salt
• sour cream
  4 tbsp
• sugar
  1 tbsp
• veggie stock concentrate
  2 unit
• water
  2½ cups

🍳 Cookware

• small pot
• large pan
• small bowl
• large bowl

1. 

   1

   In a small pot (medium pot for 4 servings), combine farro , veggie stock concentrate , and water . 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.

   farro: 1 c, veggie stock concentrate: 2 unit, water: 2½ cups
2. 

   2

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

   radishes: 6 unit, roma tomato: 2 unit, lime: 2 unit
3. 

   3

   Rub corn on the cob 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, ⏱️ 9 minutes . Turn off heat; transfer to a cutting board to cool slightly. Wipe out pan.

   corn on the cob: 2 unit, olive oil: 2.333 tbsp
4. 

   4

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

   pepitas: 2 oz, sugar: 1 tbsp, chipotle powder: 2 tsp, salt
5. 

   5

   Squeeze juice from half the lime into a large bowl . Whisk in sour cream , 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.

   sour cream: 4 tbsp
6. 

   6

   Stir 1 TBSP butter (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 , 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 . Serve with remaining lime wedges on the side.

   butter: 2 tbsp, pepper, arugula: 4 oz, Monterey Jack cheese: ½ cup