1cuphigh-smoke point oil (peanut, canola, sunflower, etc.)
2-3tbspred pepper flakes
2clovesgarlic, minced
2tbspfresh chives, minced
1tbspginger, minced
Instructions
To make the chili crisp, heat the oil until shimmering. Add the red pepper flakes, garlic, chives, ginger, and a pinch of salt to a heat-proof bowl. Pour the hot oil over the herbs and let sit while you prepare the rest of the dish.
To make the tortilla bowl, preheat the oven to 425 degrees. Mold the flour tortilla in a medium sized, heat-proof bowl or an 8 inch oven safe skillet. Bake for 6-8 minutes until crispy and golden.
Heat your grill, grill pan, or skillet to medium heat. Brush the corn with butter and roast 10-12 minutes, turning every 2-3 minutes, until all sides have a nice char. Let cool, then strip the kernels off with a serrated knife.
To the corn, stir in the cilantro, feta, lime juice, chili oil, and jalapeño. Taste for salt and pepper.
Spoon the hummus into the tortilla bowl. Top with the roasted corn mixture and drizzle with additional chili oil, as desired. Serve with tortilla chips, pita, and veggies.
Notes
*To make vegan: Brush the corn with oil or vegan butter before roasting, and omit the feta cheese.