August 4, 2023

Chilled Corn and Farro Salad with Cilantro Lime Dressing


  • 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
  • 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


  • 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.
  • 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.
  • 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.