Roasted Corn and Barley Salad
This is the salad we served at the taste of Lakewood. This recipe is a little more work than some our others but those of you who tasted it know that it's worth it.
4 ears of corn, husked and de-silked
1 cup barley
1/4 cup diced red onion
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
2 Tbs. chopped cilantro
2 garlic cloves, minced
1 tsp. lemon zest
1 lg. tomato, sliced or wedged
1/2 cup red wine vinegar
1/2 cup olive oil
2 tsp ancho chile powder
2 tsp. salt
1 tsp. pepper
1 tsp. agave syrup
Heat oven to 450 F. While it is heating up, bring a big pot of salted water to a boil. Boil the barley until cooked through but with a little bit of chewiness. Drain, rinse and cool. Put ears of corn and slices or wedges of tomato on a sheet pan and roast about 15 to 20 min. or until they they get some dark brown spots on them. You may have to take out the tomatoes before the corn is done. Let them cool completely. Reserve the tomato for the dressing.
Cut the kernels off the corn cobs and with the back of the knife, scrape all the milky goodness off the cob. Combine the corn, barley, vegetables, cilantro, garlic and lemon zest in a large bowl.
For dressing, combine all the dressing ingredients in a deep bowl and blend with a stick blender. Taste for seasoning and adjust to suit your taste. It can also be mixed in a blender.
Pour the dressing over the salad and mix thoroughly. Serves 4 as a main dish or 6 as a side.
*If you happen to be grilling a day or two before you want this salad, go ahead and grill the corn and tomato and refrigerate until you need them. This is one of those salads that holds up well for several days and is great for a picnic or buffet. Since this is a salad, feel free to customize it to your liking. The cilantro and garlic are certainly expendable. Parsley, basil or mint are options. If you don't have any agave, honey and even sugar are good substitutes.
I'm the food service manager at Nature's Bin, the mother of 2 grown sons and happily married for 30 years.