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roasted corn with coconut barley


Yield: A side dish that will feed 8-10

Rating: A couple of steps, but easy.  Super tasty and interesting.



1 - 16 ounce bag of frozen corn kernels (organic if you can find it)

1 tablespoon coconut oil, melted

1 ¼  teaspoon kosher salt

½  cup dry pearl barley

1 cup of water (or ½ cup coconut milk and ½ cup water)

2 teaspoons coconut oil (not melted)

½ cup unsweetened shredded coconut flakes

¼ cup lime juice

1 tablespoon extra virgin olive oil

Zest of 1 lime

1tablespoon mint, rough chop

1 tablespoon cilantro, rough chop



Preheat your oven to 375 degrees (350 convection).


Place your corn in a bakeware dish and mix in ½ teaspoon of the salt and 1 tablespoon of the melted coconut oil.  Bake uncovered for about 30 minutes or until the corn is beginning to brown.


Place your barley in a small pot with the 1 cup of water (or coconut milk/water mixture) with ½ teaspoon of the salt and your 2 teaspoons of coconut oil (not melted).  Bring the mixture up to a boil and lower the flame to simmer.  Cook the barley until the liquid is fully absorbed - about 15 minutes.


When your corn is finished, lower your oven to 325 degrees (300 convection). Place your shredded coconut flakes on a baking sheet and toast for about 3-5 minutes checking every minute until it is a golden brown. (It will burn! Pay attention!!)

When you are ready to serve - in a large bowl mix your corn, barley, lime zest, lime juice, olive oil, cilantro, mint and the remaining ¼ teaspoon of salt. Mix really well and then sprinkle the toasted coconut on top.


Plan Ahead:

You can roast your corn, cook your barley and toast your coconut up to 3 days before.  On the day of serving, mix you corn and barley together and re-warm in a warm oven (about 200 degrees) for about 40 minutes and you can serve at room temp.

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