Elote con Queso y Farro

2 cups farro, uncooked

5 cups water (note: reserve 1½ cups of the finished farro for the dessert)

4 cups sweet corn, roasted kernels (removed from cob)

2 tablespoons softened unsalted butter

½ cup mayonnaise

1 tablespoon smoked paprika

1 teaspoon chili powder

½ cup cotija cheese (or parmesan), crumbled

2 scallions, chopped (green and white portions)

1½ cups grape tomatoes, halved

2 teaspoons fresh jalapeño, minced (omit seeds)

2 limes, juiced

3 tablespoons fresh basil, chopped (chiffonade)

cilantro and lime wedges (for garnish)

Combine farro and water in a saucepan over medium-high heat. Bring to boil, cover and set heat to low. Cook farro for 20-25 minutes or until water has evaporated. Allow to cool and then fluff with fork, set aside. In a bowl, gently toss hot roasted corn with butter, mayonnaise, smoked paprika, chili powder, cheese, scallions, tomatoes, jalapeño and lime juice. Add half of the cooked farro; then the basil and fold gently. Can be served hot or cold.

Plating: Place pork chop on left side of plate and spoon peach chutney over lower third. Spoon Elote con Queso y Farro on right half. Garnish with a few cilantro leaves and a lime wedge.

James Litza