Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Corn, Avocado & Barley Bowl
with Pickled Onion & Crispy Tortilla Strips
40 MIN
2 Servings
From the Test Kitchen
These hearty barley bowls are packed with zesty, Tex-Mex flavors and varied textures of sweet corn, juicy fresh tomatoes, tangy pickled onion, and jalapeño pepper (for just a bit of heat).
CLICK FOR RECIPE CARD
Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories980 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
¾ cup Pearled Barley
-
4 Flour Tortillas
-
2 ears Of Corn
-
1 Red Onion
-
1 Lime
-
1 Avocado
-
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
time-saving
tips & techniques
step-by-step
instructions
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
Meanwhile, 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 the 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 the avocado from the skin, then medium dice. Place in a bowl and top with the juice of 1 lime half; season with salt and pepper. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.
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.
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. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the seasoned avocado, crispy tortilla strips, and cheese. Enjoy!
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
Meanwhile, 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 the 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 the avocado from the skin, then medium dice. Place in a bowl and top with the juice of 1 lime half; season with salt and pepper. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.
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.
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. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the seasoned avocado, crispy tortilla strips, and cheese. Enjoy!
Tips from Home Chefs