Farro Salad with Charred Shishito Peppers and Corn
https://www.tasteofhome.com/recipes/farro-salad-with-charred-shishito-peppers-and-corn/
Yields: 8 servingsPrep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients
- Farro, 1 cup, rinsed
- olive oil, 0.25 cups + 2 teaspoons
- Lime juice, 0.25 cups
- Garlic powder, 1 teaspoon
- Ground cumin, 0.5 teaspoon
- Kosher salt, 0.5 teaspoon
- Shishito peppers, 4 ounces (about 20 peppers)
- Sweet corn, 2 medium ears, husked
- Fresh tomatoes, 1 cup, chopped
- Cotija cheese, 0.5 cups, crumbled
- Radishes, 0.5 cups, sliced
- Green onions, 0.5 cups, chopped
Kitchen Tools
- Large saucepan
- Grill pan
Cooking Directions
- Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes.
- Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl.
- Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.