This Mexican street corn barley salad is packed with the flavors of the street cart favorite. Instead of munching it off of the cob, this fun salad is great for a picnic, potluck or BBQ. It is a great make ahead side dish for grilled meats and more.
If you are looking for a fun barley side dish recipe, this is for you. It tastes like Mexican street corn, but is easier to eat.
The charred corn adds great depth of flavor with a little bit of sweetness. It really mimics the grilled corn you would get from a cart.
The barley helps to bulk up the salad. It also adds great texture and more fiber to the mix.
The combination is lovely paired with the creamy lime dressing that features chili powder and garlic. Some crumbled queso fresco and cilantro help to round out the classic elotes flavors.
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It is far from traditional, but it evokes those same flavors. If anything, I kind of like the salad version better.
I know we are not alone in loving Mexican inspired and Tex-Mex food. This is just the latest in a long list of favorites.
Of course we love tacos of all kinds as well as fajitas, enchiladas, burritos, chimichangas and more! MiMi sometimes does taco bars for family dinners too and that is always a hit.
This picnic salad is perfect served alongside some tequila lime chicken or would make a great take along for a picnic or potluck. You can make it ahead which is always a bonus too.
I made a big batch and served it as a side dish for dinner. Then I stirred in some beans and leftover chicken for quick lunches at work during the week. It was great both ways!
Mexican Street Corn Barley Salad
Ingredients
- 1 cup pearled barley
- 1 Tablespoon bacon grease or vegetable oil
- 2 pounds frozen corn defrosted
- 2 green onions sliced
- ½ bunch cilantro chopped
- 5 oz. queso fresco
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 3 Tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon salt
Instructions
- Cook barley according to package directions. Remove from heat and allow to cool.1 cup pearled barley
- Meanwhile, heat 1 Tablespoon of bacon grease or vegetable oil in a large skillet over medium to medium-high heat. Add corn in batches and and cook until there are dark brown bits. Remove the corn and keep toasting the corn until it has all taken a turn in the pan. Set aside to cool.1 Tablespoon bacon grease or vegetable oil, 2 pounds frozen corn
- In a large bowl, stir together chopped green onions, cilantro, mayonnaise, sour cream, lime juice, garlic powder, chili powder and salt.2 green onions, ½ bunch cilantro, ⅓ cup mayonnaise, ⅓ cup sour cream, 3 Tablespoons lime juice, 1 teaspoon garlic powder, 1 teaspoon chili powder, ½ teaspoon salt
- Add cooled barley and corn to the dressing mixture. Stir to coat.
- Crumble queso fresco and stir into barley mixture.5 oz. queso fresco
- Cover and refrigerate for at least an hour. Taste and adjust seasoning to your taste.Serve with additional cilantro and queso fresco if desired.
Notes
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Hi Carlee, looking forward to seeing you over at Food on Friday: Rice & Grains. Cheers from Carole's chatter
Thanks Carole!
This looks yummy! I had Mexican corn in a cup at a flea market one time and it was delicious! I will have to try this corn allergy or not.
Ah! Not a corn allergy! We would be in big trouble if one of us developed that allergy.
Hi Carlee, this sounds like another interesting recipe. I am a big fan of both barley and sweetcorn (especially off the grill). It's a dish I would certainly try for a barbeque, but would have to make some substitutes for the queso fresco and cilantro (unless I can find someone who rows it. We shall see.
xx
I would guess some feta would stand in nicely for the queso fresco. And it wouldn't be quite the same, but some parsley and chives would probably bring some of that herby flavor as well. That's be beauty of dishes like this, you can always improvise!
I neeeeeeed to try this Carlee. Here in South Africa you can always find someone making mealies on the side of the road over an open fire. Sorry we call corn mealies 😉 and I can only imagine how delicious this salad must be. We're going to try it at our next braai.
I would love if we had food vendors like that here. And how funny that you call it mealies. I really enjoy hearing about those little differences 😉
I adore this mixture of ingredients. 2 Summers ago I got into street corn recipes and this looks like the BEST one!!
Aw, thanks Andrea! You are so sweet. We definitely enjoyed it.
I love the idea of barley in there – sounds tasty!
Thank you, I've been loving playing with barley in salads lately so it seemed appropriate!
I have pearled barley sitting on my shelf, and leftover queso fresco from my cheesy spanish rice recipe! this will be perfect to surprise my family! can't wait!
Perfect timing then! I hope you all love it!
This looks so good. We spent many years in the Southwest and love all Mexican foods. I would have never thought to add barley to a salad like this, but I think it is a great addition. You have listed so many wonderful ingredients that I know my family will love it.
Thanks, Cynthia! I have really been liking using barley in salads lately, so it seemed like the thing to do!
This sounds sooo good, Carlee! Barley is one of my favorite ingredients so I know I'd love this. Have a great week!
Thanks, Kelsie! I used to really only use barley in soup, but I've been really liking experimenting with it in salads lately.
Great side dish for any Fiesta.
Thanks, Wendy. I think so too!