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4 ears of fresh sweet corn
juice and zest (optional) of 1/2 lemon
1 garlic clove, crushed (optional)
2-3 tsp miso
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).
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.
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).
Mix the kernels with the miso tahini sauce and toss to combine. Season to taste with Aleppo pepper and serve.
• add a bit of chopped sautéed onion
• add a bit of Shabazi N38
• sauté the corn kernels in butter when cooking them (this is a traditional preparation)
• add other chilis to layer the heat, like comapeño and poblano
• If you enjoy this dish please take a look at msabbaha, a similar dish made with chickpeas. The main recipe and its variations will likely appeal to you.
• You can make more of a main-dish salad by adding chopped cucumber, tomato, and raw onion. I like topping this with either croutons or crispy chickpeas and if I'm feeling like a bit of sweetness I add some Spiced Raisin Marmalata.
Food images and recipe © Christian Leue
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