Cook a half a pound of thin spaghetti or stir fry rice
noodles until al dente, run under cold water, then drain and set aside.
To make the sauce, whisk together a quarter cup of tahini,
four teaspoons of sesame oil, 5 teaspoons of chili crisp or Sriracha, and a
quarter cup of water until smooth (the consistency of Ranch dressing). You can
add more water if necessary.
When you’re ready to serve, combine the noodles, sauce, the
kernels from two ears of corn, a large handful of chopped basil, and a
tablespoon of toasted sesame seeds.
Enjoy!
