This farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try—I use many of them for this recipe!

Ingredients

• 1 cup farro, rinsed
• 1/4 cup plus 2 teaspoons olive oil, divided
• 1/4 cup lime juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 4 ounces shishito peppers (about 20 peppers)
• 2 medium ears sweet corn, husked
• 1 cup chopped fresh tomatoes
• 1/2 cup crumbled cotija cheese
• 1/2 cup sliced radishes
• 1/2 cup chopped green onions

Directions

1. Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes.
2. Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt. 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.
3. 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.