Creamed Corn Barley

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

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 512kcal

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

Instructions

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.

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.

Nutrition