Just like corn, when it’s stone fruit season, I am all in. I buy extra fruit to make sure that I have enough to throw into salads, grains and more.
Sometimes I will put slices on the grill and when I don’t feel like mustering up that much effort, which really isn’t that much, I will leave the fruit raw. Then I just go ahead and stir it into a bowl of greens or rice.
Stone fruit may be sweet, but I love including it in herby and savory dishes like this peach corn farro.
It is crisp and fresh with farro being the only cooked element.
I stir in an herby pesto-like sauce made with parsley, garlic and pistachios.
You can serve it as a vegan side dish with whatever summer main, especially something grilled.
If I end up with leftovers, I like to add arugula and turn them into a peach corn salad.
Can You Eat Corn Raw?
Yes! Corn is perfectly fine to consume raw. You are not obligated to grill it or boil it.
Leaving the peaches and corn raw in this herby peach corn farro with pistachio parsley pesto makes this simple vegan side dish so crisp and fresh.
1 cup farro
3 cups water
2 peaches, pitted and diced
2 ears corn, shucked and kernels sliced off
1 scallions, thinly sliced
For pistachio parsley pesto
1 garlic, clove
1/2 cup parsley leaves
1/4 cup raw shelled pistachios
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup olive oil
In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat, cover and simmer the farro for 10 minutes until the grains are tender. Drain any remaining water and transfer the farro to a large bowl.
While the farro is simmering, make the pistachio parsley pesto. Mince the garlic in a food processor. Add the parsley, pistachios, salt, pepper and olive oil and puree until the mixture is fully combined and the nuts are very finely chopped.
Stir the pesto into the farro. Then fold in the peaches, corn and scallions.
Store leftovers in an airtight container in the refrigerator.