An easy vegan summer meal featuring a homemade creamed corn and hearty barley.
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.
Find it online: https://naturallyella.com/creamed-corn-barley/