Directions

1. You can either roast the corn to cook it (instructions are here) then cut them from the cob, or you can peel the raw ears, remove the kernels, and cook them in a large nonstick skillet until tender (about 6-7 minutes).

2. Add the garlic and the lemon zest (if using) to the lemon juice, let sit for 5-10 minutes, then strain out the solids. You can save these to add to rice or a stir fry later. Mix the strained juice with the miso and stir well to combine, breaking up any chunks.

3. Add the lemon juice and miso to the tahini, mix well to combine, then add cold water until you form a smooth and runny sauce (it will seize up at some point, just add more water until it turns liquid again, it'll be about 1/3-1/2 cup).

4. Mix the kernels with the miso tahini sauce and toss to combine. Season to taste with Aleppo pepper and serve.