An easy vegan summer meal featuring a homemade creamed corn and hearty barley.
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Ingredients
2 cups sweet corn kernels
1 cup sweet corn broth or low-sodium vegetable broth
1 cup pearl barley (uncooked)
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
Scallion greens (for serving)
Chili flakes (for serving)
Olive oil (for serving)
Steps
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.
