Sesame Noodles with Corn

Local corn makes this irresistibly delicious cold noodle dish even better!

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!