Charred Corn Elote Bowls

🥘 Ingredients

• arugula
  2 c
• black pepper
• butter
  1 tbsp
• chipotle powder
  ¼ tsp
• corn on the cob
  2 pieces
• farro
  ½ cup
• lime
  1 piece
• monterey jack cheese
  ½ cup
• olive oil
  2 tbsp
• pepitas
  2 tbsp
• radishes
  4 pieces
• roma tomato
  1 piece
• salt
• sour cream
  2 tbsp
• sugar
  2 tsp
• veggie stock concentrate
  1 unit
• water
  2½ cups

🍳 Cookware

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

1. 

   1

   farro veggie stock concentrate water radishes roma tomato lime corn on the cob olive oil pepitas sugar chipotle powder salt sour cream butter arugula monterey jack cheese black pepper

   farro: ½ cup, veggie stock concentrate: 1 unit, water: 2½ cups, radishes: 4 pieces, roma tomato: 1 piece, lime: 1 piece, corn on the cob: 2 pieces, olive oil: 2 tbsp, pepitas: 2 tbsp, sugar: 2 tsp, chipotle powder: ¼ tsp, salt, sour cream: 2 tbsp, butter: 1 tbsp, arugula: 2 c, monterey jack cheese: ½ cup, black pepper
2. 

   2

   In a small pot , combine farro, stock concentrate, and water. Bring to a boil and cook, stirring occasionally, until tender, ⏱️ 25 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.
3. 

   3

   Wash and dry all produce. Trim and thinly slice radishes. Dice tomato. Zest and quarter lime.
4. 

   4

   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 minutes . Turn off heat; transfer to a cutting board to cool slightly. Wipe out pan.
5. 

   5

   Heat same pan over medium heat. Add pepitas, a splash of water, sugar, and a pinch of chipotle powder and salt. Cook, stirring, until pepitas are coated and lightly browned, ⏱️ 2 minutes . Transfer to a small bowl .
6. 

   6

   Squeeze juice from half the lime into a large bowl . Whisk in sour cream, remaining olive oil, half the lime zest, chipotle powder, and sugar. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.
7. 7

   Stir 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 and cheese. Serve with remaining lime wedges on the side.