Corn, Plum, and Farro Salad with Nuoc Cham Dressing

Name: Corn, Plum, and Farro Salad with Nuoc Cham Dressing
Yield: 4 Servings
Ingredients: Juice of 2 limes; 3 Tbsp. fish sauce; 2 Tbsp. seasoned rice vinegar; 1 Tbsp. light or dark brown sugar; 2 garlic cloves, finely chopped; ½ cup semi-pearled farro; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 3 ears of corn, husked; 4 red plums (such as satsuma or Santa Rosa), cut into wedges; 2 red or green Thai chiles, thinly sliced; ⅓ cup chopped mint; ½ cup chopped Thai basil or cilantro, plus leaves for serving

Rachel Gurjar4 ServingsSource

salad farro corn plum thai chile summer side dairy-free nut-free dinner

Corn, Plum, and Farro Salad with Nuoc Cham Dressing

Ingredients

Juice of 2 limes

3 Tbsp. fish sauce

2 Tbsp. seasoned rice vinegar

1 Tbsp. light or dark brown sugar

2 garlic cloves, finely chopped

½ cup semi-pearled farro

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

3 ears of corn, husked

4 red plums (such as satsuma or Santa Rosa), cut into wedges

2 red or green Thai chiles, thinly sliced

⅓ cup chopped mint

½ cup chopped Thai basil or cilantro, plus leaves for serving

Method

Whisk lime juice, fish sauce, vinegar, brown sugar, and garlic in a small bowl until sugar is dissolved; set dressing aside. Do ahead: Dressing can be made 1 day ahead. Cover and chill.

Bring farro, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 quart water to a boil in a medium pot. Reduce heat, cover, and simmer until farro is tender but still chewy, 20–25 minutes. Drain off any excess liquid and let cool.

Prepare a grill for medium-high heat. Grill corn, turning occasionally, until kernels are charred, 10–15 minutes. Transfer to a cutting board and let sit until cool enough to handle. Cut kernels from cobs.

Combine farro, corn, plums, chiles, mint, and ½ cup Thai basil in a large bowl and drizzle reserved dressing over; toss to coat. Taste and season salad with more salt if needed. Transfer to a platter and top with more Thai basil leaves. Do ahead: Farro can be cooked 1 day ahead. Transfer to an airtight container; cover and chill.