Heat a medium saucepan (3 quarts) over medium-high heat for a minute. Once it’s hot, add 1 tablespoon of the butter and 1 tablespoon olive oil and warm.

Add corn and 1 teaspoon salt and sauté for 4 to 5 minutes, just until the corn softens a bit.

Scoop half of corn into the work bowl of a food processor or blender and set aside.

Add onion, garlic, farro, black pepper and red pepper flakes to corn in pot and cook, stirring, for 1 to 2 minutes, just to start softening the ingredients.

Add water, another 1 teaspoon salt, more pepper, and bring to a boil.

Reduce heat to a low simmer, cover, and cook for 30 minutes [or whatever cooking time the package of farro suggests], until the farro is tender with a slight chew and the water has mostly absorbed.

[If you’re getting a lead on dinner, this is a great time to pause the recipe. Just let it sit with the lid on for an hour or two, until needed. Rewarm before continuing.]

Add remaining 2 to 3 tablespoons of butter to the food processor and blend with the corn until absolutely smooth.

Taste and add more salt (I usually add another ½ teaspoon here), blending to mix it.

When the farro is tender, taste the mixture for seasoning, adjusting as needed with more salt, black pepper, or red pepper flakes.

If you have a lot of leftover cooking liquid, use a slotted spoon to hold back the grains and pour or ladle some off.

With the pan off the heat, stir in the blended corn butter.

Transfer to a serving bowl and finish with scallions or chives and parmesan, if you wish.