Charred Corn Elote Bowls
with Farro, Spiced Pepitas, and Chipotle-Lime Dressing
Eating Mexican street corn is our favorite way to feel summer vibes all year round. No matter the weather, one bite of this tasty bowl will make everything feel a whole lot sunnier. In this twist on Mexican elote, corn on the cob is charred on the stovetop to develop a smoky-sweet flavor, then the kernels are piled atop lime-spiked farro along with smoky caramelized pepitas, arugula, radishes, and Monterey Jack cheese. To tie it all together, it’s drizzled with an addictive chipotle-lime dressing. One bite will have you bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Corn on the Cob
Monterey Jack Cheese
Not included in your delivery
In a small pot (medium pot for 4 servings), combine farro, stock concentrate, and 2½ cups water (5 cups for 4). Bring to a boil and cook, stirring occasionally, until tender, 25-30 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. Dice tomato. Zest and quarter lime.
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.
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, 2-3 minutes. Transfer to a small bowl.
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.
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 cheese. Serve with remaining lime wedges on the side.