Name: Summer Farro Charred Corn Salad
Prep time: 15 min
Cook time: 35 min
Ingredients: 1 cup farro or barley; 3 tablespoons extra-virgin olive oil; 1 1/2 cups fresh corn kernels (from 3 ears corn); 1 cup cherry tomatoes (any color, halved); 3 scallions (sliced); Kosher salt and freshly ground pepper; 1 bunch arugula (chopped); 1 teaspoon grated lemon zest; Juice of 1 lemon

Jump to Recipe Print Recipe

Summer Farro Charred Corn Salad

Sweet, nutty and smoky!

Print Recipe

Prep Time 15

Cook Time 35

Course Side Dish

Cuisine American

Servings 8 servings

Ingredients

1 cup farro or barley
3 tablespoons extra-virgin olive oil
1 1/2 cups fresh corn kernels from 3 ears corn
1 cup cherry tomatoes any color, halved
3 scallions sliced
Kosher salt and freshly ground pepper
1 bunch arugula chopped
1 teaspoon grated lemon zest
Juice of 1 lemon

Instructions

Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.

Notes

We used 3/4 lemon and 1/4 orange juice for our vinaigrette to soften the acidity a bit, but feel free to use lime and lemon, orange and lime... whatever suits!

Add your favorite protein to this salad and make a full meal.

Keyword Arugula, class recipe, Corn, Grains, Tomatoes

Summer Farro Charred Corn Salad