Creamed Corn Barley | Naturally Ella

Creamed corn is one of those items that I always look fondly upon from my childhood. I can really only relate it to the holidays, specifically my family’s ‘recipe’ for corn casserole. Nevertheless, the idea of creamed corn makes me happy; just not from a can. Also, at least for this recipe, there’s no cream in sight.

One of this season’s cookbook pick-ups helped guide me a bit on this. Jeremy Fox’s On Vegetables relies on corn, and only corn, to make creamed corn (and a subsequent vegan polenta which is amazing.) I took the method and applied it here to make an extremely simple dish. Between the starch from the sweet corn and the barley, a risotto-like texture is created. It’s comfort food, vegan style.

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Creamed Corn Barley

Prep Time 10 minutes Cook Time 25 minutes Serves 2 servings

An easy vegan summer meal featuring a homemade creamed corn and hearty barley.

Ingredients

    Creamed Corn

    • 2 cups sweet corn kernels
    • 1 cup sweet corn broth or low-sodium vegetable broth

    Barley

    • 1 cup pearl barley, uncooked
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly cracked black pepper

    For Serving

    • Scallion greens, for serving
    • Chili flakes, for serving
    • Olive oil, for serving

    Directions

    • In a medium pot, heat the sweet corn kernels and broth. Bring to a boil, reduce to a simmer, and cook until the kernels have softened, 10 to 15 minutes. Transfer the broth and ¾ the kernels to a blender. Puree until smooth. Transfer back to the pan with the remaining kernels and gently heat until ready to use.
    • In a separate pan, combine barley with 2 ¼ cups water. Bring to a boil, reduce to a simmer, cover, and let cook for 30 minutes. Barley should be tender but slightly chewy. Stir in the creamed corn, salt, and pepper.
    • Transfer the barley to bowls and top with scallion greens, chili flakes, and olive oil.

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    Recipe Notes

    Tips & Tricks: To make sweet corn broth, place 4 corn cobs in a pot, breaking as needed to fit. Cover with equal parts water (4 cobs + 4 cups of water). Add in 1 bay leaf, 2 springs of rosemary, and half a yellow onion. Bring to a boil, reduce to a simmer, and let cook for 45 minutes. Remove the cobs, onion, and herbs then transfer the stock to a jar. Don’t strain- you will lose some of the goodness!  

    Stock up: get the pantry ingredients you will need: sweet corn, barley, scallions

    Nutrition:  see the information.

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    Creamed Corn

    variations

    This recipe is simple which means you can easily vary it based on your flavor preference. I love to add cheese but a thick nut cream is also delicious (and helps give a boost in protein!)

    Heavy Cream: creamed corn is often made with heavy cream. If you’re looking for a richer taste, add a splash or two into the creamed corn. You could also use nut creams, if desired.

    Pesto: I kept the toppings fairly simple but given the summer flavor, a bit of pesto spooned on top or mix into the barley is delicious.

    Grains: The beautiful thing about this recipe is that it works with really any grain. Use sorghum to make it gluten-free while keeping the chewy texture or use a quicker cooking grain like millet.

    Cheese: Sharp cheddar is amazing melted into this dish.

    Creamed Corn Barley and Scallions | Naturally Ella