Spicy Tahini Corn on the Cob

Spicy Tahini Corn on the Cob | A Couple Cooks

Spicy Tahini Corn on the Cob | A Couple Cooks Spicy Tahini Corn on the Cob | A Couple Cooks

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!


Spicy Tahini Corn on the Cob

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 8


  • 8 ears corn
  • ½ cup tahini
  • 1 lemon (2 ½ tablespoons juice)
  • ¼ cup water
  • 1 bunch cilantro
  • Sriracha hot sauce


  1. Prepare a large pot of boiling water. Shuck the corn, then boil it for 8 minutes, until tender. Remove immediately.
  2. 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.
  3. Roughly chop the cilantro.
  4. 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

Sonja Overhiser

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.

Alex Overhiser

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.


  • Reply
    Eliza | Pen + Pan
    September 2, 2015 at 9:16 am

    I love how versatile tahini is, so I can’t imagine why I wouldn’t love it on corn on the cob. I look forward to trying the pairing!

  • Reply
    Amy @ Parsley In My Teeth
    September 2, 2015 at 10:46 am

    This is a perfect and beautiful end-of-summer side dish that I can’t wait to sink my teeth into! Happy travels!

  • Reply
    September 2, 2015 at 11:32 am

    This is why I love blogs- I never would have thought of adding tahini to corn, and now I’m trying to figure out if there’s still corn around to try it. If not, I might just have to adapt this to a stir fry with the frozen corn. Enjoy Minnesota!

    • Reply
      September 3, 2015 at 8:18 am

      That would make a wonderful stir fry! This is why I love blogs too — always places of new inspiration :)

  • Reply
    Gabriel @ The Dinner Special podcast
    September 3, 2015 at 2:15 am

    I’ve never had corn on the cob like this before! I feel now’s the time to really kick up my corn on the cob game and this would be an awesome start!

    • Reply
      September 3, 2015 at 8:17 am

      Let us know if you try it!

  • Reply
    Katie @ Whole Nourishment
    September 3, 2015 at 9:57 am

    “I’m a unique voice with a unique set of skills that I can use to uniquely serve others”. Well said! And I love that you’ve put it out there your focus on saying no to what doesn’t feel right and yes to what does. And this looks like a delicious way to enjoy corn right now . We get some really good local sweet corn here too and I’ve been cutting it off the cob and putting it in curries. I need to step away from the knife though and enjoy it this way!

  • Reply
    molly yeh
    September 4, 2015 at 9:26 am


  • Reply
    September 4, 2015 at 7:43 pm

    I basically made this for dinner tonight, after halfway remembering the recipe name, but not where I had read it. Mine was tahini, lime juice, and smoked paprika (I had run out of fresh cilantro). It was so yummy. Thank you for the inspiration!

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