Ingredients
- 6 ears corn shucked (about 4 cups of corn)
- ½ cup Bluebird whole grain emmer farro raw (~1 cup cooked)
- ½ cup red onion diced
- 1 large bell pepper diced
- ½ cup cilantro leaves chopped
Dressing
- 3-4 limes freshly squeezed (~3 tablespoons juice)
- ¾ cup cilantro and stems coarsely chopped (~1 bunch)
- ¼-⅓ cup olive oil depending on consistency
- 1 clove garlic minced
- 1 teaspoon cumin
- 1 teaspoon Jalapeno diced (increase quantity for more heat)
- ¼ teaspoon salt
- 1 lime, zested
Methods
- Cook and cool emmer farro. Set aside. This step can be done in advance. Follow cooking instructions on the package.
- In a large pot of salted boiling water cook the corn for 3 minutes, covered. Turn heat off and remove corn from the pot and let cool.
- Chop remaining ingredients: onion, bell pepper, cilantro. Shave corn kernels off of their cob and add them to a medium size bowl. Combine onion, pepper and cilantro and cooked emmer farro with whole corn kernels. Make dressing.
Dressing
- Add dressing ingredients to a blender or food processor. Pulse until smooth. If dressing is too thick slowly drizzle olive oil into blender, until desired consistency.
- Drizzle the dressing over corn ingredients and mix until thoroughly incorporated. Salt to taste. Chill and serve cold. Pair with chilled Sauvignon Blanc.
Modifications
- Place corn salad on top of fresh garden greens.Add 1/2 cup of black beans or chickpeas for additional proteins.Top corn salad on enchiladas or tamales.Use as a taco filling.
