This Mexican street corn barley salad is packed with the flavors of the street cart favorite. Instead of munching it off of the cob, this fun salad is great for a picnic, potluck or BBQ. It is a great make ahead side dish for grilled meats and more.
If you are looking for a fun barley side dish recipe, this is for you. It tastes like Mexican street corn, but is easier to eat.
The charred corn adds great depth of flavor with a little bit of sweetness. It really mimics the grilled corn you would get from a cart.
The barley helps to bulk up the salad. It also adds great texture and more fiber to the mix.
The combination is lovely paired with the creamy lime dressing that features chili powder and garlic. Some crumbled queso fresco and cilantro help to round out the classic elotes flavors.
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It is far from traditional, but it evokes those same flavors. If anything, I kind of like the salad version better.
I know we are not alone in loving Mexican inspired and Tex-Mex food. This is just the latest in a long list of favorites.
Of course we love tacos of all kinds as well as fajitas, enchiladas, burritos, chimichangas and more! MiMi sometimes does taco bars for family dinners too and that is always a hit.
This picnic salad is perfect served alongside some tequila lime chicken or would make a great take along for a picnic or potluck. You can make it ahead which is always a bonus too.
I made a big batch and served it as a side dish for dinner. Then I stirred in some beans and leftover chicken for quick lunches at work during the week. It was great both ways!
Mexican Street Corn Barley Salad
Ingredients
- 1 cup pearled barley
- 1 Tablespoon bacon grease or vegetable oil
- 2 pounds frozen corn defrosted
- 2 green onions sliced
- ½ bunch cilantro chopped
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 3 Tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon salt
- 5 oz. queso fresco
Instructions
- Cook 1 cup pearled barley according to package directions. Remove from heat and allow to cool.
- Meanwhile, heat 1 Tablespoon bacon grease or vegetable oil in a large skillet over medium to medium-high heat. Add 2 pounds frozen corn in batches and and cook until there are dark brown bits. Remove the corn and keep toasting the corn until it has all taken a turn in the pan. Set aside to cool.
- In a large bowl, stir together chopped 2 green onions, ½ bunch cilantro, ⅓ cup mayonnaise, ⅓ cup sour cream, 3 Tablespoons lime juice, 1 teaspoon garlic powder, 1 teaspoon chili powder, and ½ teaspoon salt.
- Add cooled barley and corn to the dressing mixture. Stir to coat.
- Crumble 5 oz. queso fresco and stir into barley mixture.
- Cover and refrigerate for at least an hour. Taste and adjust seasoning to your taste. Serve with additional cilantro and queso fresco if desired.
Notes
Video
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I have made this several times and love it! I usually add black beans and either chorizo or shredded chicken to make it a meal. It’s a great meal when it’s too hot to want to cook much.
Those are all great ideas! I love using it as a lunch for work, so I am going to try some of your additions!
Hi Carlee, haven't seen you for a while! Would love you to share this again with Food on Friday: September. Cheers from Carole's chatter
Carole, I am sorry it has been a while hasn't it. I need to mosey over your direction!
This recipe needs to be made asap! Seriously needing to try this!
We really enjoyed it! My husband doesn't like pasta salads, so he was surprised that he liked it. Though he did like the asparagus barley salad too, so I'm not sure why he was so surprised!
I love the addition of barley in this dish…it truly makes it unique and something I'd love to try!
Thank you! We really liked the texture and it was a great way to stretch the flavor a bit!
Carlee, we love mexican around here too, whether it's traditional or inspired, any way you serve it, we love it. This looks so delish, love grilled corn, it enhances the flavor of the corn and makes it so good. I'm saving this, it would make a great side to a meal, sometimes we get tired of the same beans and rice sides! Thanks.
We feel the same way. If it can (sometimes very) loosely be called Mexican, we are sure to scarf it down. I hope you guys enjoy this twist!