Corn Butter Farro
Recipe by Nicole Thom-Arens
Serves 4
Corn Butter Farro Inspired by Smitten KitchenServes 4
Corn is one of my favorite foods. I love the texture and the sweetness. When I first saw this Corn Butter Farro from Smitten Kitchen, I knew I would love it, and I totally did! It is salty and sweet, and it has great texture from the corn and the farro. Deb Perelman’s idea of making a vegetable butter to enhance the flavors of a dish is genius. I have tweaked the original recipe ever so slightly to ease up on the amount of butter. This is a bowl full of buttery corn goodness.
Ingredients:
3 ears of corn2 tablespoon olive oilRed pepper flake to tasteKosher salt1/2 yellow onion1 clove garlic, minced1 cup farro2 cups chicken broth (The original recipe only calls for water, but I had broth in the fridge I needed to use up.)1 cup water1 1/2 tablespoons unsalted butter, softened2 tablespoons fresh chives or parsley, chopped
Instructions:
1) Heat 1 tablespoon olive oil and red pepper flake in a medium saucepan. 2) While the oil is heating, remove the corn from the cobs. 3) Add the corn to the hot oil. Season with a pinch of kosher salt. Stir.4) While the corn is cooking, thinly slice 1/2 of a yellow onion and mince the garlic. 5) When the corn is bright in color and tender, transfer half of the kernels to the bowl of a food processor. Allow to cool.6) To the remaining corn, add an additional 1/2 to 1 tablespoon olive oil. 7) Add the onions and farro to the corn. Cook for 3 minutes. 8) Add the garlic. Cook for 1 minute.9) Add the broth and water. Season with a generous pinch of kosher salt. 10) Bring to a boil then reduce to a simmer. 11) Cook the farro until tender, about 30 minutes. (If the pot is drying out before the farro is cooked, add 1/2 cup more water.)12) While the farro is cooking, make the corn butter by blending 1 1/2 tablespoons of unsalted softened butter to the reserved corn in the food processor. Blend until it is mostly smooth. (Deb says to blend until it is absolutely smooth, but I chose to keep it a little chunky.)13) When the farro is tender, remove the pan from the heat and stir in the corn butter along with the chopped herbs. Serve hot.
Corn is one of my favorite foods. I love the texture and the sweetness. When I first saw this Corn Butter Farro from Smitten Kitchen, I knew I would love it, and I totally did! It is salty and sweet, and it has great texture from the corn and the farro. Deb Perelman’s idea of making a vegetable butter to enhance the flavors of a dish is genius. I have tweaked the original recipe ever so slightly to ease up on the amount of butter. This is a bowl full of buttery corn goodness.
Ingredients:
3 ears of corn2 tablespoon olive oilRed pepper flake to tasteKosher salt1/2 yellow onion1 clove garlic, minced1 cup farro2 cups chicken broth (The original recipe only calls for water, but I had broth in the fridge I needed to use up.)1 cup water1 1/2 tablespoons unsalted butter, softened2 tablespoons fresh chives or parsley, chopped
Instructions:
1) Heat 1 tablespoon olive oil and red pepper flake in a medium saucepan. 2) While the oil is heating, remove the corn from the cobs. 3) Add the corn to the hot oil. Season with a pinch of kosher salt. Stir.4) While the corn is cooking, thinly slice 1/2 of a yellow onion and mince the garlic. 5) When the corn is bright in color and tender, transfer half of the kernels to the bowl of a food processor. Allow to cool.6) To the remaining corn, add an additional 1/2 to 1 tablespoon olive oil. 7) Add the onions and farro to the corn. Cook for 3 minutes. 8) Add the garlic. Cook for 1 minute.9) Add the broth and water. Season with a generous pinch of kosher salt. 10) Bring to a boil then reduce to a simmer. 11) Cook the farro until tender, about 30 minutes. (If the pot is drying out before the farro is cooked, add 1/2 cup more water.)12) While the farro is cooking, make the corn butter by blending 1 1/2 tablespoons of unsalted softened butter to the reserved corn in the food processor. Blend until it is mostly smooth. (Deb says to blend until it is absolutely smooth, but I chose to keep it a little chunky.)13) When the farro is tender, remove the pan from the heat and stir in the corn butter along with the chopped herbs. Serve hot.