Copyright Bluebird Grain Farms

Serves 4 to 6

6 ears of corn, shucked (~ 4 cups)

1/2 cup Bluebird whole grain emmer farro, raw (~1 cup cooked)

1/2 cup red onion, diced

1 large red bell pepper, diced

1/2 cup fresh cilantro leaves, chopped (~1/2 bunch)

Dressing

3-4 limes, freshly squeezed (~3 tablespoons juice)

3/4 cup coarsely chopped cilantro and stems (~1 bunch)

1/4-1/3 c olive oil depending on consistency

1 clove garlic, diced

1 tsp cumin

1 tsp fresh Jalapeno, diced (increase quantity for more heat)

1/4 tsp salt

zest of 1 lime

Method

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.