Mexican Street Corn Barley Salad is packed with the flavors of the street cart favorite, but in a great side for a picnic, potluck or BBQ. Make it ahead for a fun side dish!
Cook barley according to package directions, or bring 2 1/2 cups of water to a boil. Add barley and return to a boil. Drop heat to low, cover and simmer for 40 minutes. Remove from heat and allow to cool.
Meanwhile, heat 1 Tablespoon of bacon grease or vegetable oil in a large skillet over medium to medium-high heat. Add 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.
In a large bowl, stir together chopped green onions, chiles, cilantro, mayonnaise, sour cream, lime juice, garlic powder, chili powder and salt. Add barley and corn and stir to coat.
Crumble 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.