Sweet Corn with Farro
Source: Pablo Estrada, Fattoria e Mare
This recipe was demonstrated for CUESA’s Market to Table program on August 22, 2015.
5 ears corn
3 ounces farro
1 teaspoon salt
1 clove garlic, peeled and thinly sliced
2 tablespoons olive oil
1 tablespoon butter
2 sprigs fresh marjoram, stems removed
1 cup shredded mozzarella cheese
Husk the corn and remove the silk. Place 3 of the ears of corn, one at a time, inside a deep bowl and, using the back of a knife blade, “juice” the cobs. Cut the kernels off the remaining 2 ears of corn and reserve separately. In a medium saucepan, bring the farro to a boil with 1 cup of water and ½ teaspoon of salt. Cook over low heat until the water is completely absorbed (about 15 minutes). While the farro is cooking, sauté the garlic and corn kernels with the olive oil, butter, and the remaining salt until the garlic is golden brown. Add the cooked farro, corn juice, and marjoram and stir to combine. Add the cheese, turn off the heat, and let it sit for 2 minutes before serving.
Optional step: Bake the prepared farro for 5 minutes in a 350°F oven.
Photo by Alyssia Plata.