The one factor I want you to vow me is that you’ll season this effectively at every stage with salt, black pepper, and pink pepper flakes too in the event you’d like extra of a kick. When an ingredient record is brief, the right stage of seasoning will make a fair greater impression. In the event you’d like to make use of broth as a substitute of water, you completely can however I simply used water every time and didn’t really feel that I used to be lacking any taste. Farro cooking instances can range between manufacturers; when unsure, default to the cooking time listed on the bundle (be it 10-minute or 60-minute farro).
- 3 to 4 tablespoons (45 to 60 grams) unsalted butter, divided
- 1 tablespoon (15 grams) olive oil
- 3 cups contemporary corn kernels (from 3 to 4 cobs)
- Kosher salt
- 3 cups (710 grams) water
- 1 cup (205 grams) semi-pearled farro
- 1 medium onion, halved and thinly sliced
- 2 cloves garlic, thinly sliced
- Freshly floor black pepper
- Pink pepper flakes, to style
- 2 tablespoons (20 grams) minced scallions or contemporary chives for garnish
- Grated parmesan cheese, for serving (non-obligatory)
[If you’re getting a lead on dinner, this is a great time to pause the recipe. Just let it sit with the lid on for an hour or two, until needed. Rewarm before continuing.]
Add remaining 2 to three tablespoons of butter — the right amount is no matter is in your coronary heart that day; each ranges work — to the meals processor and mix with the corn till completely clean. Style and add extra salt (I normally add one other 1/2 teaspoon right here), mixing to combine it.
When the farro is tender, style the combination for seasoning, adjusting as wanted with extra salt, black pepper, or pink pepper flakes. You probably have quite a lot of leftover cooking liquid, use a slotted spoon to carry again the grains and pour or ladle some off. With the pan off the warmth, stir within the blended corn butter. Switch to a serving bowl and end with scallions or chives and parmesan, if you want.