Tahini – Corn Arugula Salad
Corn is hard to find organic and when I do; I savor every last kernel.
This sacred food is one that i’m looking forward to growing in the future. The world is very much built on the ears of corn. It’s the crop that made a lot of this experience possible. I’m looking forward to us reconnecting with a food that holds such a powerful significance and tending to it with respect.
My earliest memories of corn come paired with butter, lime, salt, chili powder and crema. Elote is Mexican street food that combines these ingredients on top of grilled corn and WOW. Incredible.
This recipe is an extension of my love for Elote, made simple.
I always have a jar of homemade tahini dressing in the fridge and it somehow houses a similar flavor to traditional elote.
It makes for a beautiful easy salad that i think you’re going to love.
Tahini – Corn Arugula Salad
Ingredients
- 3 ears of corn
- 2 handfuls of arugula
- 1 tbsp plant butter
- Pinch of salt
- Pinch of pepper
- 1 lime, juiced
- Simple tahini sauce, to your liking
Instructions
- Cut your corn kernels off of the stalk
- Heat a large skillet on low-medium flame
- When warmed, add plant butter
- When plant butter is melted, add the corn kernels
- Saute around the pan for a few minutes until the corn is cooked and it begins to golden
- Sprinkle with salt and pepper
- Remove from heat
- On a bed of arugula add corn
- Then, drizzle with lime juice and simple tahini dressing
- enjoy!
