Mexican Street Corn Barley Salad
Mexican street corn barley salad has the flavors of elotes in a fun picnic salad. It is a great make ahead side dish that is especially good with grilled meats. It is also great for picnics and brown bag lunches.
Servings: 12 Servings
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
If you are in a hurry, you don't have to toast the corn. Just defrost it, and add it the the salad.
Nutrition
Serving: 1Serving | Calories: 208kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 248mg | Potassium: 311mg | Fiber: 5g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg
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