Corn Butter Farro
Recipe by Nicole Thom-Arens
Serves 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.
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.