Here’s a great grain dish to make while fresh corn is still available. You saute the corn briefly, then puree half of it. Add onion, garlic and farro to the corn remaining in the pan and cook until the farro is tender. Butter is added to the puree and the mixture stirred into pan. Top with scallions and Parmesan and you have quite the tasty side dish! Leftovers reheated in the microwave were just as delicious. Another great recipe from Deb at Smitten Kitchen. ( Deb advises you to season with salt, pepper, and if you wish red pepper flakes at each stage of cooking. You could use broth instead of water but not necessary.)
3 to 4 Tbs. unsalted butter, divided
1 Tbs. olive oil
3 cups fresh corn kernels (from 3 to 4 cobs)
Kosher salt
3 cups water
1 cup semi-pearled farro
1 medium onion, halved and thinly sliced
2 cloves garlic, thinly sliced
Freshly ground black pepper
Red pepper flakes to taste
2 Tbs. minced scallions or fresh chives for garnish
Grated Parmesan cheese for serving (optional)
Heat a medium saucepan over medium-high heat for a minute. Once it’s hot, add 1 Tbs. olive oil and 1 Tbs. of the butter and warm. Add corn and 1 Tsp. salt and saute for 4 to 5 minutes, just until the corn softens a bit. Scoop half the corn into the work bowl of a food processor and blender and set aside. Add onion, garlic, farro, black pepper and red pepper flakes to corn in pot and cook, stirring, for 1 to 2 minutes, just to start softening the ingredients. Add water, another tsp. salt, more pepper, and bring to a boil. Reduce the heat to a low simmer, cover, and cook for 30 minutes (or whatever cooking time the package suggests) until the farro is tender with a slight chew and the water has mostly absorbed.
If you’re getting a lead on dinner, this is a great time to pause the recipe. Just let it sit with the lid on for an hour or two, until needed. Rewarm before continuing.
Add remaining 2 to 3 tablespoons of butter-the correct amount is whatever is in your heart that day; both levels work- to the food processor and blend with the corn until absolutely smooth. Taste and add more salt (I usually add another 1/2 tsp. here), blending to mix it.
When the farro is tender, taste the mixture for seasoning, adjusting as needed with more salt, black pepper, or red pepper flakes. If you have a lot of leftover cooing liquid, use a slotted spoon to hold back the grains and pour or ladle some off. With the pan off the heat, stir in the blended corn butter. Transfer to a serving bowl and finish with scallions or chives and Parmesan, if you wish.
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