Corn Butter Farro

🥘 Ingredients

• black pepper (freshly ground)
• butter (unsalted, 45 to 60 grams, divided)
  3-4 tablespoons
• farro (semi-pearled, 205 grams)
  1 cup
• fresh corn kernels (from 3 to 4 cobs)
  3 cups
• garlic (thinly sliced)
  2 cloves
• grated parmesan cheese (for serving) (optional)
• minced scallions or fresh chives for garnish (20 grams)
  2 tablespoons
• olive oil (15 grams)
  1 tablespoon
• onion (medium, halved and thinly sliced)
  1
• red pepper flakes (to taste)
• salt (kosher)
• water (710 grams)
  3 cups

🍳 Cookware

• saucepan
• bowl
• food processor
• blender
• pot
• pan

1. 1

   Gather minced scallions or fresh chives for garnish , grated parmesan cheese , fresh corn kernels .

   minced scallions or fresh chives for garnish: 2 tablespoons (20 grams), grated parmesan cheese (for serving), fresh corn kernels: 3 cups (from 3 to 4 cobs)
2. 2

   Heat a medium saucepan (3 quarts) over medium-high heat for a minute. Once it’s hot, add 1 tablespoon of the butter and 1 tablespoon olive oil and warm. Add corn and 1 teaspoon salt and sauté for ⏱️ 4-5 minutes , just until the corn softens a bit. Scoop half of corn into the work bowl of a food processor or blender and set aside. Add onion , garlic , farro , black pepper and red pepper flakes to corn in pot and cook, stirring, for ⏱️ 1-2 minutes , just to start softening the ingredients. Add water , another 1 teaspoon salt, more pepper, and bring to a boil. Reduce heat to a low simmer, cover, and cook for ⏱️ 30 minutes [or whatever cooking time the package of farro suggests], until the farro is tender with a slight chew and the water has mostly absorbed.

   butter: 3-4 tablespoons (unsalted, 45 to 60 grams, divided), olive oil: 1 tablespoon (15 grams), salt (kosher), onion: 1 (medium, halved and thinly sliced), garlic: 2 cloves (thinly sliced), farro: 1 cup (semi-pearled, 205 grams), black pepper (freshly ground), red pepper flakes (to taste), water: 3 cups (710 grams)
3. 3

   [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.]
4. 4

   Add remaining 2 to 3 tablespoons of butter — the correct amount is whatever is in your heart that day; both levels work — to the food processor and blend with the corn until absolutely smooth. Taste and add more salt (I usually add another 1/2 teaspoon here), blending to mix it.
5. 5

   When the farro is tender, taste the mixture for seasoning, adjusting as needed with more salt, black pepper, or red pepper flakes. If you have a lot of leftover cooking liquid, use a slotted spoon to hold back the grains and pour or ladle some off. With the pan off the heat, stir in the blended corn butter. Transfer to a serving bowl and finish with scallions or chives and parmesan, if you wish.