2 ears of corn, unshucked
1 clove garlic, minced
¼ cup extra-virgin olive oil
3 tablespoons lime juice
2 tablespoons apple cider vinegar
¼ teaspoon chipotle powder
Sea salt and freshly ground pepper
½ cup chopped red onion
1 15-ounce can black beans, drained
1 cup cilantro, chopped
3 cups cooked farro
Preheat a grill to medium high heat. Grill corn over indirect heat for 10 minutes, turning occasionally. Remove from grill, let cool and shuck. Break each ear in half and, holding a half vertically on the cutting board, cut the kernels off into a big bowl.
Shake garlic, olive oil, lime juice, vinegar, chipotle powder and a pinch of salt and pepper together in a tight sealing jar.
Toss the red onion, black beans, cilantro and farro with the corn and then toss again with the dressing. Finish with additional salt and pepper if you like.