The Washington Post

Farro and Charred Corn Salad

Farro and Charred Corn Salad 4.000

Laura Chase de Formigny for The Washington Post; styling by Marie Ostrosky for The Washington Post

Weeknight Vegetarian Jul 10, 2021

This summery salad pairs skillet-charred fresh corn with farro and quick-pickled onions. Feel free to use another grain instead of farro; brown rice and barley would be easy substitutes. To make the most of your time, get the farro cooking before you start prepping the other ingredients.

Total time: 40 mins

Make Ahead: The farro and corn can be cooked (separately) and refrigerated for up to 1 week before you combine them with the dressing and other ingredients.

Storage Notes: The salad can be refrigerated in an airtight container for up to 5 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 7 cups

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 or table salt, plus more to taste
  • 1/2 small (4 ounces) red onion, thinly sliced
  • 4 large ears fresh corn, shucked
  • 4 ounces queso fresco or feta, drained and crumbled
  • 1/2 cup (2 1/2 ounces) roasted almonds, chopped
  • 1 cup (1/2 ounce) lightly packed fresh mint or basil leaves, torn into small pieces
  • Freshly ground black pepper

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Directions

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.

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.

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.

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.

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.

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Recipe Source

Adapted from “Cook This Book” by Molly Baz (Clarkson Potter, 2021).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (based on 1 3/4 cups): 691


% Daily Values*

Total Fat: 37g 57%

Saturated Fat: 7g 35%

Cholesterol: 20mg 7%

Sodium: 525mg 22%

Total Carbohydrates: 74g 25%

Dietary Fiber: 8g 32%

Sugar: 13g

Protein: 19g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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