The only thing you have to promise me is that if you want more kick, you’ll season as well with salt, black pepper, and red pepper flakes at each stage. When an ingredient list is short, the right seasoning will make an even greater impact. If you want to use broth instead of water you absolutely can, but I’ve used just water every time and didn’t feel like I was missing any flavor. Farro cooking times may vary by brand; When in doubt, default to using the cooking time listed on the package (be it 10 minutes or 60 minutes Farro).
- 3 to 4 tablespoons (45 to 60 grams) unsalted butter, divided
- 1 tablespoon (15 grams) olive oil
- 3 cups fresh corn kernels (from 3 to 4 cobs)
- Kosher salt
- 3 cups (710 grams) of water
- 1 cup (205 grams) semi-pearlized farro
- 1 medium onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- Freshly ground black pepper
- Paprika flakes to taste
- 2 tablespoons (20 grams) chopped green onions or fresh chives to garnish
- grated parmesan for serving (optional)
[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 the remaining 2 to 3 tablespoons of butter – the right amount is what’s on your mind that day; either level will work – put in the food processor and puree with the corn until absolutely smooth. Taste and add more salt (I usually add another 1/2 teaspoon here) and stir to mix.
When the farro is soft, taste the mixture for seasoning, adjusting with more salt, black pepper, or red pepper flakes as needed. If you have a lot of cooking liquid left, hold back the grains with a slotted spoon and pour or skim some of it. With the pan off, stir in the mixed corn butter. Transfer to a serving bowl and garnish with spring onions or chives and parmesan, if desired.