Farro Salad With Charred Shishito Peppers And Corn Food

WARM FARRO SALAD WITH CHARRED CORN

Steps:

• Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.
• For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.
• Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
• While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels.
• Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.

FARRO SALAD WITH CHARRED SHISHITO PEPPERS AND CORN

Steps:

• Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes., Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl., Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.

SPICY CORN AND SHISHITO SALAD

Steps:

• In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
• Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
• Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

WARM FARRO SALAD WITH CHARRED CORN

Steps:

• Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.
• For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.
• Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
• While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels.
• Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.

CHARRED CORN SALAD-STUFFED GRILLED CHEESE SANDWICHES

Steps:

• Preheat a cast-iron griddle pan over high heat. Alternatively, prepare a grill for high heat and clean and oil the grates.
• Place the corn on the griddle or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board. Reduce the heat to low if using a griddle pan or prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn off the middle burner and turn the remaining 2 burners down to medium heat.
• Meanwhile, whisk the crema, mayonnaise, ancho chile powder, cayenne and 1/4 teaspoon salt in a medium bowl. Put 5 heaping tablespoons of the mixture in a small bowl and set aside.
• When the corn is cool enough to handle, cut off the kernels and put in the medium bowl with the remaining sauce. Stir in the Cotija, cilantro, garlic and lime juice.
• If using a griddle pan, preheat the oven to 200 degrees F.
• Lay the bread slices on a cutting board and spread evenly with the reserved sauce. Flip over 6 slices and top each with 1/4 cup Oaxaca cheese, 1/4 cup of the corn mixture and an additional 1/4 cup Oaxaca cheese. Top with the remaining 6 slices of bread, sauce-side up.
• Put 3 sandwiches on the griddle or all 6 sandwiches in the middle of the grill. Press down with a metal spatula and cook until browned, about 3 minutes for the griddle and 2 minutes for the grill. Flip, press down and cook until browned and the cheese melts, about 3 minutes for the griddle and 2 minutes for the grill. If using a griddle pan, transfer to a rimmed baking sheet and keep warm in the oven. Repeat with the remaining 3 sandwiches. Slice each sandwich in half and serve.