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.
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.