Cookwith

Name: Viral Summer Grain Bowl with Charred Corn, Avocado, and Lemon-Tahini Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup farro (or quinoa for gluten-free); 2 ears fresh corn, shucked; 1 large ripe avocado, diced; 1 pint cherry tomatoes, halved; 1/3 cup thinly sliced red onion; 1/2 cup English cucumber, diced; 2 cups baby arugula or spinach; 1/3 cup toasted sunflower seeds; 1/4 cup fresh basil leaves, torn; 1 lemon, zested and juiced; 3 tbsp tahini; 2 tbsp extra virgin olive oil; 2 tsp maple syrup; 1 small garlic clove, minced; 1/2 tsp smoked paprika; Kosher salt and black pepper

Viral Summer Grain Bowl with Charred Corn, Avocado, and Lemon-Tahini Drizzle

CrushedLemon1034

Inspired by the spectacle and emotional rollercoaster of a viral concert 'kiss cam' moment, this vibrant California grain bowl brings together a medley of summer flavors and playful textures—perfect for a dinner as memorable as a stadium event. Charred corn and juicy tomatoes echo the summer crowd's energy, while creamy avocado and zippy lemon-tahini drizzle keep the dish lively and satisfying. Layered textures (crisp veggies, chewy grains, creamy dressing, crunchy seeds) ensure each bite surprises like a plot twist, and the colorful presentation is as Instagrammable as any viral moment. Vegan, dairy-free, and pescatarian/vegetarian-friendly, it's a dish everyone can share—no awkward jumbotron required.

Ingredients

Instructions

Cook the farro (or quinoa): Rinse grains well. In a medium saucepan, combine with 2.5 cups water and a big pinch of salt. Bring to a boil, then simmer, covered, for 20 (farro) or 15 (quinoa) minutes, until tender. Drain excess water if needed. Let cool slightly.
Char the corn: Preheat a grill pan or skillet over high heat. Brush corn lightly with olive oil and sprinkle with salt. Grill, turning, until lightly charred all over, about 8 minutes. Let cool, then slice kernels from cob.
Make the lemon-tahini drizzle: In a small bowl, whisk together tahini, lemon juice and zest, maple syrup, minced garlic, smoked paprika, 2 tbsp olive oil, and a pinch each of salt and pepper. Add water 1 tsp at a time to thin to a pourable consistency.
Toss the salad: In a large mixing bowl, combine cooked grains, grilled corn kernels, cherry tomatoes, red onion, cucumber, arugula or spinach, and half the basil. Toss gently with half the dressing and season to taste.
Assemble bowls: Divide salad among 4 shallow bowls. Top each with diced avocado, toasted sunflower seeds, and remaining basil. Drizzle with more dressing and extra black pepper, if desired.