I have been hoarding my summer corn. For anyone who knows how sweet and fantastic it is right now is just like me, and needs lots of corn recipes on hand. This one fits the bill perfectly. I originally wrote this recipe for roasted corn, which is great for the rest of the year, but today I made this with my bounty of sweet and starchy raw farm corn. I cut it raw right off the cob and mixed it right into the cooked barley. Whether your corn is raw or roasted this recipe is filling and delicious.
Roasted Corn with Coconut Barley
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), 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. Pack your corn and barley in containers in the fridge. Pack the coconut in an air tight container on the container. On the day of serving, mix you corn and barley together in a covered
baking dish. Re-warm in a warm oven (about 200 degrees) for about 40 minutes and you can serve at room temp.