This super-summery grain salad is easy to switch up: Stone fruits like peaches or nectarines would be just as good as plums, and other grains like quinoa are an easy swap for the farro. Typically a dipping sauce, nuoc cham is used in a variety of ways in Vietnamese cooking, which inspired the tangy, sweet, and salty condiment’s use as a dressing in this recipe. —Rachel Gurjar
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What you’ll need
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Medium Pot with Lid
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Citrus Juicer
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Glass Storage Containers
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Recipe information
Yield
4 Servings
Ingredients
Nuoc Cham
3
2
1
2
salad and assembly
½
1
3
4
2
⅓
½
Preparation
Nuoc cham
Step 1
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.
salad and assembly
Step 2
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.
Step 3
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.
Step 4
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.
How would you rate Corn, Plum, and Farro Salad with Nuoc Cham Dressing?
Leave a Review
Reviews (21)
Back to TopThis was quite good. I charred the corn a few days ago, making enough for this & another recipe. I agree with another reviewer-don't skip the charring. One caveat-the recipe says it serves 4. My vegetarian husband ate ¾ of it for his meal.
Anonymous
Memphis TN
6/15/2022
This was outstanding! Flavors and textures work incredibly well together. Don't skip grilling the corn - that charred flavor really makes the dish.
Jackie M
Madison, WI
9/11/2021
This was really good! Fast, easy and delicious. I used leftover corn on the cob (about 2.5-3 cups of kernels cut off the cob) and just charred it a little in a frying pan. I also had fresh small purple plums with yellow flesh so I used more and they were great. I only had a jalapeño pepper, but that worked well too. The farro gave it a nice chewy texture. I served it as a main course on a bed of arugula with a bit of leftover grilled mint chicken sliced up on top, but it would be great on its own.
Liz
Ottawa, ON
8/24/2021
This was an amazing dish! The flavor is fantastic and it looked gorgeous for our dinner party! I cannot wait to make it again and I wouldn’t change a thing.
Alison
Colorado
8/23/2021
Excellent, we used some local peaches and it was amazing
Anonymous
8/11/2021
Delicious! My husband said it was “restaurant quality…no, really good restaurant quality”. I only did one pepper (with seeds) and added some arugula in at the end, but otherwise followed the directions exactly. I found a recipe for a Thai inspired marinade and grilled some chicken on the side. Will definitely make again!
Samantha
Los Angeles, CA
8/2/2021
This is good and the flavors develop really well as it sits in the fridge. I often love to eat a side dish for dinner but for me, even after swapping in quinoa for farro, this was crying out for a protein. I added some quick fried tofu on top and it brought the whole thing to life. The interplay of the grilled corn was fun with the plum!
Anonymous
Chicago
7/9/2021