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Summer Grilled Corn and Farro Salad

Summer Grilled Corn and Farro Salad

By Mandy Tanner

Mandy Tanner's recipe will become your new go-to salad. Farro & grilled sweet corn get tossed with kale and a champagne honey vinaigrette for flavor you'll be craving all summer long.

Prep Time

10 Min

Cook Time

20 Min

Pellets

Signature Pellet Blend

Ingredients

Number of People Serving

6

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Units of Measurment:
main
4 Whole ears sweet corn, shucked
2 Tablespoon olive oil
2 Cup farro or wild rice, cooked (1/2 cup uncooked)
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/2 Cup red bell peppers, diced into 1/2 inch pieces
1/4 Cup dried wild blueberries
1/4 Cup Marcona almonds
2 Tablespoon fresh basil leaves, torn and stems removed
2 Tablespoon fresh mint leaves, torn and stems removed
1 Cup baby kale or other greens
Champagne Honey Vinaigrette
1/4 Cup champagne vinegar
2 Tablespoon honey
1 Teaspoon Dijon mustard
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/2 Cup olive oil

Step

  • 1

    When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 2

    Drizzle the corn with 2 tablespoons of olive oil.

  • 3

    Place the corn directly on the grill grate and cook for 10 minutes, or until the kernels are tender.

    500 ˚F / 260 ˚C

    00:10

  • 4

    Remove the corn from the grill and allow to cool slightly. Carefully remove the corn kernels from the cobs with a knife, cutting inside a large bowl if desired to keep the corn contained. Discard the cobs.

  • 5

    Prepare the Champagne Honey Vinaigrette: In a medium bowl, whisk together the honey, Dijon mustard, champagne vinegar, salt and pepper. Slowly drizzle in the olive oil in a steady stream while whisking constantly to emulsify the dressing. (Dressing can also be made in a blender or with a hand blender using the same process.)

  • 6

    In a large bowl, combine the cooked farro, salt, pepper, and about half of the dressing and stir. Add the grilled corn, red bell peppers, dried wild blueberries, Marcona almonds, torn basil and mint leaves. Gently stir to combine.

  • 7

    Taste for seasoning, and adjust as necessary. Cover and refrigerate until ready to serve.

  • 8

    When ready to serve, place the kale greens in the bottom of a large serving bowl. Top with the grilled corn and farro salad. Serve with additional dressing on the side.

My Notes

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