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March 14, 2021
Sweet Corn, tomatoes, red onion, cilantro and garlic are all in season, and I bet they are all showing up at your local Farmers Market. I love to read recipes and adapt them to the ingredients I have on hand. That is exactly what I did with the Charred Corn Farro Salad.
Farro you say?? What is it?
Farro is a grain that needs to cook it before you use it in this salad. Big John loved this recipe. I caught him sneaking a bowl here and there during the day and at night!
1 cup farro
2-3 ears of corn on the cob (depending upon the size of the corn cob)
2 medium tomatoes diced
1/2 sweet red onion diced
1 ripe avocado diced
1/2 jalapeno pepper seeded and minced
1/2 cup of cilantro chopped (you can include the stems I did not. I prefer the leaves)
1 garlic clove crushed and diced
Salt to taste
1/2 cup canola oil (125 mL)
1/4 cup lime juice (60 mL)
1 Tbsp honey (15 mL)
1 Tbsp finely chopped cilantro (15 mL)
1/4 tsp minced garlic clove (1 mL)
1/4 tsp ground cumin (1 mL)
1/2 tsp crushed red pepper flakes (2 mL)
¼ tsp salt (1 mL)
Cook the farro in 2 cups of water and cook until tender. It will take about 30 minutes. Drain and rinse the farro.
Husk the corn while you preheat the barbecue to high. Place the cobs directly on the grill and cook, turning until charred all over about 10 minutes. Let cool slightly, then cut the kernels off the cob. Add the remaining ingredients and toss to combine.
In a container with a tight fitting lid, combine canola oil, lime juice, honey, cilantro, garlic, cumin, pepper, salt and shake well. Pour over the salad. Yum!
This salad is best made a day in advance to let the flavors meld together.
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