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Bon Appétit

Corn & Chickpea Bowl With Miso-Jalapeño Tahini

4.7

(69)

Corn Chickpea Bowl with MisoJalapeño Tahini recipe
Photo by Emma Fishman, Food Styling by D'mytrek Brown, Props by Meilen Ceramics

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. This all-star dinner recipe will work long after corn has gone out of season. In winter, just sub shaved cauliflower or torn kale. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.

Recipe information

  • Yield

    4 servings

Ingredients

Tahini

1

¾-inch piece ginger, peeled, finely grated

2

small jalapeños, seeded, chopped

2

small garlic cloves, finely grated

1

cup (packed) cilantro leaves with tender stems

⅓

cup fresh lime juice

⅓

cup tahini

1½

tablespoons miso

Kosher salt

Bowl Assembly

3

tablespoons olive oil, divided, plus more for drizzling

2

garlic cloves, lightly crushed

1

14-ounce can chickpeas rinsed, drained

3

ears of corn, shucked, kernels removed

1

tablespoon za’atar (another flavorful spice blend like curry powder is great here too)

Kosher salt

4

cups Little Gem or other small lettuce leaves, torn if large

Crumbled feta, lime wedges, and cilantro (for serving)

Preparation

  1. Tahini

    Step 1

    Purée ginger, jalapeños, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.

    Step 2

    Do Ahead: Tahini can be made 1 day ahead. Transfer to an airtight container and chill.

  2. Bowl Assembly

    Step 3

    Heat 2 Tbsp. oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash garlic with a spoon and stir into oil. Add chickpeas and increase heat to medium-high. Cook, undisturbed, until golden brown and beginning to crisp underneath, about 3 minutes. Toss and continue to cook, tossing occasionally, until golden brown all over, 2–3 minutes more. Add corn along with 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5–7 minutes. Sprinkle za’atar over and toss to coat. Season with salt.

    Step 4

    Lightly drizzle lettuce with oil in a large bowl and toss to combine; season with salt.

    Step 5

    Divide tahini among bowls and top with lettuce and corn and chickpea mixture. Sprinkle with feta. Serve with lime wedges and cilantro alongside.

Explore Bon AppétitRice and Grain BowlCornVegetableChickpeaBeanMisoTahiniJalapeñoChileSummerQuickEasyWeeknight MealsMainVegetarianHealthyishSautéLunchDinner
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Reviews (69)

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  • I've made this a few times now and loved it. Just commenting to share a tip. The recipe gave me twice as much of the tahini sauce as I needed for the bowl. If anyone needs inspiration on what to use the leftover tahini for, it made an excellent pasta sauce!! It has very pesto reminiscent vibes.

    • Helena

    • 2/13/2024

  • One of my favorite recipes I made in the last year. A perfect mix of flavors and textures.

    • Whitney

    • Atlanta, GA

    • 5/9/2022

  • This was very rich! I made it as the recipe instructs- no substitutions. I did choose the largest cloves of garlic I had and it ended up too garlic-ey. I did not add any salt because the miso is salty enough for my taste. If I made it again I would use less dressing. So I recommend using the dressing sparingly. I would also add sliced cucumber and a tomato from my garden. And I might put it all in a pita to balance out the richness. But overall a unique and delicious combo of ingredients. While I don't regret making it, I would rather try something new than do this recipe again.

    • Kitchenette

    • Oregon

    • 11/3/2021

  • What if you don't like the taste of cilantro?

    • Anonymous

    • Knoxville Tennessee

    • 10/20/2021

  • This review is for the tahini. I used it as a dressing for another grain + roasted veggie bowl I made and this dressing is SO SO SO GOOD. I swapped lemon for lime (cause that's all I had), used light miso, and used a combination of cilantro and parsley. My only mistake was keeping both jalapenos seeded (it ended up being very spicy), but I tempered it with some greek yogurt. IT WAS STILL SO GOOD. THE BEST DRESSING I'VE EVER HAD.

    • Smita

    • Minneapolis, Minnesnowtah

    • 10/2/2021

  • This is just outrageously delicious, and we’re not even close to vegetarian. Definitely going into the regular rotation.

    • Nikki

    • Rhode Island

    • 9/16/2021

  • This recipe is phenomenal! The flavor is something that is not to be forgotten. Few recipes have stuck in my memory like this one. A year after being introduced and I’m still making this at least once a month. I’ve skipped on the ginger and jalapeño before and it’s good, but I prefer the dish as is with all the ingredients. I think it’s vital to get yourself a good fresh cheese. Bulgarian sheep’s milk feta is my go to but I could also see some queso fresco going well. I also think a lighter miso works much better with this dish than dark red miso. I found the dark miso to overpower the dressing. Thank you, Chris Morocco!

    • Anonymous

    • Santa Cruz, CA

    • 6/30/2021