Farro and Charred Corn Salad

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We love to eat fresh corn when it is in season so when I found this salad I couldn’t pass it up. Combining the corn with the farro gives the salad a delightful chew. It is packed with fiber, protein and even iron making it a great vegetarian main course.

MAKES: 4 Servings
PREP/COOK TIME: 1 Hour

INGREDIENTS:

  • 1 1/4 cups (8 ounces) farro (may substitute barley, wheat berries, brown rice or your favorite whole grain)

  • 1/3 cup sherry vinegar or red wine vinegar, plus more to taste

  • 1/3 cup extra-virgin olive oil

  • 1 tablespoon honey or agave nectar

  • 1/2 teaspoon fine sea salt

  • 1/2 small (4 ounces) red onion, thinly sliced

  • 4 large ears fresh corn, shucked

  • 4 ounces queso fresco or feta, drained and crumbled

  • 1/4 roasted almonds, chopped

  • 1 cup lightly packed fresh mint or basil leaves, torn into small pieces

  • Freshly ground black pepper

 DIRECTIONS

  1. Bring a medium pot of salted water to a boil. Add the farro and boil until cooked through and al dente but not mushy, 20 to 35 minutes.

  2. Meanwhile, pickle the onion: In a large bowl, whisk together the vinegar, oil, honey and salt. Add the onion and toss to combine, lightly pressing to submerge if needed.

  3. Once the farro is al dente, drain it in a fine-mesh strainer and rinse with cold water to cool it. Add the drained farro to the bowl with the pickled onions and toss to combine.

  4. To char the corn, heat a large, dry cast-iron skillet over medium-high heat for several minutes. Add the corn and cook, rotating every few minutes, until charred in spots and bright yellow, 11 to 13 minutes. Transfer the corn to a cutting board to cool. Working with one ear at a time, cut the corn in half crosswise, then stand each half cut side down on the board and use a sharp knife to cut the kernels off the cob. Repeat with the remaining corn.

  5. To assemble the salad, add the queso fresco, almonds, mint and charred corn to the farro, and toss to combine. Season with generous amounts of black pepper, taste, and add more salt or vinegar, if needed. Serve at room temperature or cover and transfer to the refrigerator to chill and eat cold.

 
 
Main Dishes, Vegetables & Sides, SaladsFabio AlmeidaMealplan-Meal3Comment