Smoky Chipotle-Lime Farro Bowl with Charred Corn and Spiced Pepitas

This vibrant bowl brings together smoky charred corn, nutty farro and a tangy chipotle-lime dressing for a satisfying meal that’s full of texture and flavor. The corn is charred on the stovetop to develop a sweet, smoky taste, then paired with lime-spiked farro, crunchy radishes and creamy Monterey Jack cheese.

A sprinkle of spiced pepitas adds a delightful crunch, while the chipotle-lime dressing ties everything together with a kick of heat. It’s an easy, wholesome dinner that feels like a celebration of summer any time of year.

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Ingredients

0.5 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine farro, veggie stock concentrate and 2½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender, about 25-30 minutes. If excess liquid remains, drain it off. If the liquid evaporates before farro is done, add a splash of water.
2. Meanwhile, wash and dry all produce. Thinly slice the radishes. Dice the tomato. Zest the lime, then cut it into quarters.
3. Rub the corn with a drizzle of olive oil. Heat a large pan over medium-high heat. Add the corn and cook, turning frequently, until kernels are charred in spots, 7-9 minutes. Transfer to a cutting board to cool slightly. Wipe the pan clean.
4. In the same pan over medium heat, combine pepitas, 2 teaspoons water, 1 teaspoon sugar, a pinch of chipotle powder and a pinch of salt. Cook, stirring, until pepitas are coated and lightly browned, 2-3 minutes. Transfer to a small bowl.
5. Squeeze the juice from half the lime into a large bowl. Whisk in sour cream, 1 tablespoon olive oil, half the lime zest, ¼ teaspoon chipotle powder and ½ teaspoon sugar. Add water, 1 teaspoon at a time, until the dressing is drizzling consistency. Season with salt to taste.
6. Stir 1 tablespoon butter, remaining lime zest, salt and pepper into the cooked farro. Divide farro between bowls. Cut the kernels from the corn cob and discard the cob. Add corn, arugula, tomato, pepitas and radishes to the bowl with the dressing; toss to combine. Season generously with salt. Top the farro with the arugula mixture and sprinkle with Monterey Jack cheese. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh corn on the cob?

Yes, you can use frozen corn kernels. Thaw them first and pat dry, then char in a hot pan with a little oil for about 5-7 minutes.

Is this recipe gluten-free?

No, farro contains gluten. For a gluten-free version, substitute cooked quinoa or brown rice.

How can I make this dish vegan?

Replace the butter with olive oil, use a dairy-free sour cream alternative and omit the cheese or use a vegan cheese.