Serving 4

Nuoc Cham

• Juice of 2 limes
• 3 Tbsp. fish sauce
• 2 Tbsp. seasoned rice vinegar
• 1 Tbsp. light or dark brown sugar
• 2 garlic cloves, finely chopped

Salad and Assembly

• ½ cup semi-pearled farro
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 3 ears of corn, husked
• 4 red plums (such as satsuma or Santa Rosa), cut into wedges
• 2 red or green Thai chiles, thinly sliced
• ⅓ cup chopped mint
• ½ cup chopped Thai basil or cilantro, plus leaves for serving

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.

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.