You can’t be everything to everyone. In a society that says we can have it all and be it all, this is tough medicine. It’s a lesson I’ve personally struggled with for years–I want to be the most supportive friend to everyone I know, serve every client with all their projects, make every type of recipe on this site to satisfy all types of diets…not only is it exhausting, it becomes confusing. Who am I, and what are my strengths? Alex and I have been on a journey of trying to prioritize and invest in our strengths. With Alex’s help, I’m saying no a lot more than before. I’m learning to realize I can’t do it all, but that I’m a unique voice with a unique set of skills that I can use to uniquely serve others–as long as I say no to the wrong opportunities and yes to the right.
That said, this recipe can almost be everything to everyone, since it’s vegetarian, vegan, dairy-free, and gluten-free. While it’s not for people who can’t handle spicy food, cilantro haters (hi, mom!) or paleo eaters, it’s a great side for a variety of diets. Most of all, it’s delicious; the tangy, rich tahini against the spicy cilantro and sweet bursts of corn kernels is delightful. I developed this recipe both from a random inspiration and as a counterpoint to the many fancy corn recipes that involve dairy. This one is a great dairy-free option that’s big on flavor. As I mentioned in our last post (vegan ice cream!), Alex and me don’t eat a vegan diet, but we enjoy experimenting with plant-based recipes for the challenge.
This is a good one for the Labor Day weekend ahead; we’ll be travelling to my home state of Minnesota to see my family and dear friends behind the fabulous blogs My Name is Yeh, The Faux Martha, The Vanilla Bean Blog, and Pinch of Yum (and Naturally Ella, on the way up). We’re stoked! Have a fabulous holiday weekend.
We got this corn at Broad Ripple Farmer’s Market — tis the season!Print
- 8 ears corn
- ½ cup tahini
- 1 lemon (2 ½ tablespoons juice)
- ¼ cup water
- 1 bunch cilantro
- Sriracha hot sauce
- Prepare a large pot of boiling water. Shuck the corn, then boil it for 8 minutes, until tender. Remove immediately.
- Meanwhile, in a medium bowl mix together ½ cup tahini and the juice of 1 lemon (2 ½ tablespoons). If necessary, stir in 1/4 cup water or more to bring to a thick, spreadable consistency.
- Roughly chop the cilantro.
- To serve, spread the corn with the tahini mixture, then drizzle with sriracha and sprinkle with chopped cilantro. (Tip: Hold a finger over the nozzle of the sriracha bottle; it comes out fast!)
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.