The summer sun was shining bright, and I found myself daydreaming of vibrant street food flavors that celebrate the season. That’s when it hit me: a Mexican Street Corn Barley Salad! Juicy kernels of corn mingling with nutty pearled barley create a delightful base for a fresh dish bursting with personality. Picture the tangy zip of lime paired with creamy queso fresco, a rich harmony that’ll have everyone coming back for seconds—maybe even thirds!
As I wandered through the farmers’ market, I was inspired to transform my favorite street food into something healthy, satisfying, and easy to whip up at home. With just a handful of simple ingredients and a little bit of love, you can create a stunning salad that’s not just a pretty face on your table, but also versatile enough to shine as a side dish, lunch, or even a party centerpiece.
Trust me, after making this delightful salad, your days of fast food dinners will seem like a distant memory. So, let’s dive into this vibrant recipe that’s sure to keep your cravings for homemade, delicious meals alive!
Why is Mexican Street Corn Barley Salad a Must-Try?
Bursting with Flavor: This salad combines sweet corn and nutty barley, creating a refreshing dish that’s full of life and taste.
Easy to Make: With just 10 minutes of prep and simple ingredients, anyone can whip up this summer delight.
Versatile Delight: Perfect as a side dish at barbecues or a satisfying main meal for lunch, it fits the bill for any occasion.
Crowd-Pleasing Appeal: Whether you’re serving a big gathering or enjoying it solo, everyone loves this colorful dish that transforms ordinary meals into extraordinary ones.
Healthy and Filling: Packed with nutrients, this salad is a delicious way to keep fast food at bay—no more boring meals!
Mexican Street Corn Barley Salad Ingredients
For the Barley
• Pearled barley – A nutritious whole grain that adds a delightful chewiness to your salad.
For the Corn
• Frozen corn – Use defrosted corn for a slightly sweet flavor that captures the essence of street corn.
• Bacon grease or vegetable oil – A dash of bacon grease gives a rich, smoky flavor, while vegetable oil is a great plant-based alternative.
For Freshness
• Green onions – Brighten up the dish with a fresh crunch and a pop of color.
• Cilantro – Its vibrant, herby flavor is essential for that delicious Mexican flair!
For Creaminess
• Queso fresco – This crumbly cheese adds a creamy texture and a hint of saltiness that rounds out the flavors.
• Mayonnaise – Helps to create a rich dressing that binds the salad together beautifully.
• Sour cream – Adds an extra layer of creaminess and tang that complements the lime juice.
For Zesty Flavor
• Lime juice – The tangy zip of lime brings brightness and freshness to the salad.
• Garlic powder – Provides a subtle depth to the flavors that make each bite more delicious.
• Chili powder – Adds a warm, spicy kick that perfectly complements the sweetness of the corn.
• Salt – Enhances all the flavors, bringing balance to this vibrant Mexican Street Corn Barley Salad.
How to Make Mexican Street Corn Barley Salad
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Cook the barley according to the package directions. Once done, remove it from heat and allow it to cool completely. This step takes about 30 minutes, so it’s perfect to do while prepping your other ingredients.
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Heat 1 tablespoon of bacon grease or vegetable oil in a large skillet over medium to medium-high heat. Add the corn in batches, stirring occasionally, and cook until you see dark brown bits forming—this enhances the flavor. Set the corn aside to cool once cooked.
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Mix together the chopped green onions, cilantro, mayonnaise, sour cream, lime juice, garlic powder, chili powder, and salt in a large bowl. Stir until well combined; this creates the creamy dressing that will coat our salad.
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Combine the cooled barley and corn into the dressing mixture. Gently stir to coat all the ingredients, ensuring a tasty blend of flavors.
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Crumble the queso fresco and fold it into the barley mixture; this adds creaminess and a delightful texture that complements the other ingredients.
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Refrigerate the salad for at least one hour before serving. This allows the flavors to meld beautifully. Take a moment to taste and adjust the seasoning to your liking. Serve with extra cilantro and queso fresco on top for a finishing touch if desired.
Optional: Add a sprinkle of chili flakes for an extra kick!
Exact quantities are listed in the recipe card below.
Expert Tips for Mexican Street Corn Barley Salad
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Perfectly Cooked Barley: Ensure your barley is tender but chewy. Be mindful not to overcook it, as mushy barley can dull the dish’s texture.
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Flavorful Corn: Don’t rush the pan-toasting process for the corn! Take the time to achieve those lovely brown bits, enhancing the Mexican Street Corn Barley Salad with a smoky flavor.
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Creamy Dressing Balance: Taste your creamy dressing before mixing in the salad ingredients. Adjust lime juice or seasoning to achieve your preferred flavor profile.
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Chill for Flavor: Let the salad chill for at least an hour. This allows all those vibrant flavors to meld together, making every bite delightful.
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Customize with Toppings: Consider adding avocado or jalapeños for extra texture and flavor! These can elevate your Mexican Street Corn Barley Salad to another level.
Make Ahead Options
These savory Mexican Street Corn Barley Salads are perfect for meal prep enthusiasts! You can cook the pearled barley and sauté the frozen corn up to 24 hours in advance, chilling them after cooking to maintain that fresh texture. The creamy dressing can also be prepared and stored in the refrigerator for up to 3 days. To keep everything tasting just as delicious, store the salad components separately until you’re ready to serve. When it’s time to enjoy your salad, simply mix the cooled barley, corn, and dressing; crumbling the queso fresco just before serving will add that lovely creaminess right when you need it. This thoughtful prep saves you time on busy weeknights while still delivering vibrant flavors!
How to Store and Freeze Mexican Street Corn Barley Salad
Fridge: Store any leftovers in an airtight container for up to 3 days. The flavors will continue to meld, making each bite even more delicious!
Freezer: While it’s best enjoyed fresh, you can freeze the salad without queso fresco for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: If you prefer warm leftovers, gently reheat the salad on the stovetop with a splash of water to help loosen it up.
Taste Check: Always give the salad a quick taste after reheating; you may want to add a squeeze of fresh lime juice to brighten it up again!
What to Serve with Mexican Street Corn Barley Salad?
Looking to create a delightful meal that perfectly compliments this vibrant salad? Here are some great pairings to consider.
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Grilled Chicken: A perfectly seasoned grilled chicken breast adds a savory protein that beautifully balances the salad’s flavors. The smoky char of the grill will enhance your entire dining experience.
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Crispy Tortilla Chips: These crunchy delights make for a fun and interactive side! Enjoy them with a zesty salsa or guacamole for a satisfyingly light bite that pairs well with the creamy elements of the salad.
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Black Bean Tacos: Spiced black beans wrapped in soft corn tortillas complement the salad’s zest and add a hearty texture to your meal. Together, they create an enchanting Mexican feast.
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Avocado Slices: Sliced avocados add a rich, creamy texture that melds wonderfully with the salad’s flavors. Drizzle with lime juice and sprinkle with salt for a refreshing touch!
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Light Beer or Lemonade: A crisp light beer or homemade lemonade brings a refreshing contrast to the meal. The zippy citrus of the lemonade echoes the lime in the salad and brightens every bite.
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Spanish Rice: Fluffy Spanish rice with spices elevates your meal, providing a comforting and familiar base that harmonizes beautifully with the salad’s vibrant flavors.
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Cucumber Salad: A tangy cucumber salad dressed in a light vinaigrette adds a refreshing crunch. Its coolness perfectly contrasts with the warm flavors of your Mexican dishes, making every bite exhilarating.
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Fruit Salad: End on a sweet note with a fresh fruit salad. The natural sweetness and juiciness of summer fruits will cleanse your palate, complementing the savory and creamy taste of the salad.
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Churros: For dessert, crispy churros with a sprinkle of sugar offer a delightful sweetness that ties the whole meal together, making it an unforgettable experience.
Mexican Street Corn Barley Salad Variations
Feel free to play with this recipe to make it your own and elevate the flavors to new heights!
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Spicy Twist: Add diced jalapeños for a zesty kick that will leave your taste buds tingling with excitement!
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Vegan Version: Swap mayo and sour cream for vegan alternatives like cashew cream or avocado for a creamy, plant-based delight.
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Southwestern Flavor: Incorporate black beans for extra protein and a hearty texture that perfectly complements the salad’s vibrant base.
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Nutty Crunch: Toss in some toasted pumpkin seeds or chopped walnuts for a delightful crunch that enhances each bite’s experience.
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More Veggies: Mix in chopped bell peppers or diced tomatoes for an unexpected freshness that brings summer to your plate all year round.
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Citrus Boost: Add zest from fresh lime or orange to the dressing for a vibrant citrus kick that will brighten your dish even more.
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Cheesy Goodness: For a creamier salad, mix in some shredded Monterey Jack cheese alongside the queso fresco, adding depth to the flavor profile.
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Herbaceous Delight: Experiment with fresh herbs like dill or parsley to give the salad a fragrant lift that pairs beautifully with the other ingredients.
Mexican Street Corn Barley Salad Recipe FAQs
How do I choose the best corn for this recipe?
Absolutely! For the best flavor, use sweet frozen corn that has been properly defrosted. Check for any dark spots; they may indicate spoilage. If using fresh corn, look for plump, juicy kernels that have a nice, bright yellow color.
How should I store leftovers of the Mexican Street Corn Barley Salad?
You can store any leftovers in an airtight container in the fridge for up to 3 days. I often find that the flavors deepen as it sits! Make sure to give it a good stir and taste before serving again, as you might want to add a little extra lime juice or salt.
Can I freeze the Mexican Street Corn Barley Salad?
Very! To freeze, omit the queso fresco and transfer the salad into a freezer-safe container. It can be stored for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and mix in freshly crumbled queso fresco before serving. It’s a great way to save leftovers for later!
What can I do if my salad is too dry?
If you find your salad is a bit dry, don’t worry! Just stir in a splash more of mayonnaise or sour cream to achieve your desired creaminess. You can even add a bit of extra lime juice for added zesty flavor.
Is this recipe suitable for vegetarians?
Absolutely! The Mexican Street Corn Barley Salad can easily be made vegetarian by using vegetable oil instead of bacon grease. It’s a flavorful and satisfying option that’s perfect for plant-based eaters. Just ensure you use a vegetarian-friendly queso fresco.
How long will the flavors last in the salad?
The salad can last in the fridge for up to 3 days, and the flavors tend to meld together beautifully during that time! However, I recommend enjoying it within the first day or two for the freshest taste, especially while the vegetables remain crisp.
Delicious Mexican Street Corn Barley Salad You’ll Crave!
Ingredients
Equipment
Method
- Cook the barley according to the package directions. Once done, remove it from heat and allow it to cool completely.
- Heat bacon grease or vegetable oil in a large skillet over medium to medium-high heat. Add the corn in batches, stirring occasionally, and cook until you see dark brown bits forming.
- Mix together the chopped green onions, cilantro, mayonnaise, sour cream, lime juice, garlic powder, chili powder, and salt in a large bowl until well combined.
- Combine the cooled barley and corn into the dressing mixture, gently stirring to coat all the ingredients.
- Crumble the queso fresco and fold it into the barley mixture.
- Refrigerate the salad for at least one hour before serving to allow the flavors to meld.
