Corn, Avocado & Barley Bowl with Pickled Onion & Crispy Tortilla Strips
Good to Make Ahead

Corn, Avocado & Barley Bowl

with Pickled Onion & Crispy Tortilla Strips

40 MIN
2 Servings
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. The zesty flavors of Tex-Mex abound in these hearty barley bowls which highlight the varied flavors and textures of sweet corn, fresh tomatoes, tangy pickled onion, and jalapeño pepper (for just a bit of heat).

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  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
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ingredients
Corn, Avocado & Barley Bowl with Pickled Onion & Crispy Tortilla Strips
Title
  • ¾ cup Pearled Barley
  • 2 Flour Tortillas
  • 2 ears Of Corn
  • 1 Red Onion
  • 1 Avocado
  • 1 Lime
  • 4 oz Grape Tomatoes
  • 1 Tbsp Sugar
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Grated Cotija Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Mayonnaise
Cook the barley:
1 Cook the barley:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the ingredients:
2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Halve the lime crosswise. Stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Halve, peel, and thinly slice the onion. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Place in a bowl; season with salt and pepper. Halve and pit the avocado; using a spoon, remove from the skin, then medium dice. Place in a bowl with the juice of 1 lime half; season with salt and pepper. Roughly chop the pepper. Wash your hands immediately after handling.

Pickle the onion:
3 Pickle the onion:

In a small pot, combine the sliced onion, sugar, vinegar, and 1/2 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool at least 10 minutes. 

Make the crispy tortilla strips:
4 Make the crispy tortilla strips:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the tortilla strips. Cook, without stirring, 3 to  4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan. 

Finish & serve your dish:
5 Finish & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Turn off the heat. To the pot of cooked barley, add the pickled onion (including any liquid), seasoned tomatoes, cooked corn, mayonnaise, the juice of the remaining lime half, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Serve the finished barley topped with the seasoned avocado, cheese, and crispy tortilla strips. Enjoy! 

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed, except rinse the cooked barley under cold water after draining. Transfer the finished barley and seasoned avocado to an airtight container; cover and refrigerate. Refrigerate the cheese. Transfer the crispy tortilla strips to a zip-top bag and set aside. Serve as directed. Enjoy! 

Tips from Home Chefs

Cook the barley:
1 Cook the barley:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Halve the lime crosswise. Stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Halve, peel, and thinly slice the onion. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Place in a bowl; season with salt and pepper. Halve and pit the avocado; using a spoon, remove from the skin, then medium dice. Place in a bowl with the juice of 1 lime half; season with salt and pepper. Roughly chop the pepper. Wash your hands immediately after handling.

Prepare the ingredients:
Pickle the onion:
3 Pickle the onion:

In a small pot, combine the sliced onion, sugar, vinegar, and 1/2 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool at least 10 minutes. 

4 Make the crispy tortilla strips:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the tortilla strips. Cook, without stirring, 3 to  4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan. 

Make the crispy tortilla strips:
Finish & serve your dish:
5 Finish & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Turn off the heat. To the pot of cooked barley, add the pickled onion (including any liquid), seasoned tomatoes, cooked corn, mayonnaise, the juice of the remaining lime half, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Serve the finished barley topped with the seasoned avocado, cheese, and crispy tortilla strips. Enjoy! 

6 Make ahead modifications:

Prepare as directed, except rinse the cooked barley under cold water after draining. Transfer the finished barley and seasoned avocado to an airtight container; cover and refrigerate. Refrigerate the cheese. Transfer the crispy tortilla strips to a zip-top bag and set aside. Serve as directed. Enjoy! 

Make ahead modifications:
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