Summer Corn & Tomato Barley Bowls

with Guacamole, Pickled Red Onion & Crispy Tortilla Strips

40 MIN

+$4.99/serving 4 Servings

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add Shrimp

From the Test Kitchen

The highlight of these colorful bowls are the toppings: creamy guacamole, punchy pickled red onion, and homemade, pan-fried tortilla strips make for the perfect balance of flavors and textures to perch atop chipotle-buttered barley studded with fresh summer corn.
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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Shrimp (Peeled & Deveined)
¾ cup Pearled Barley
4 Flour Tortillas
4 ears Corn
1 Red Onion
1 Lime
½ lb Grape Tomatoes
1 Tbsp Sugar
2 Tbsps Apple Cider Vinegar
2 Tbsps Grated Cotija Cheese
1 oz Tomato Chipotle Flavored Butter
½ cup Guacamole

step-by-step

instructions

Cook Along

1 Cook the barley

Fill a large 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, peel, and thinly slice the onion. Stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Halve the lime crosswise. Place the guacamole in a bowl. Add the juice of 1 lime half; season with salt and pepper. Stir to combine.

3 Pickle the onion

In a small pot, combine the sliced onion, sugar, half the vinegar (you will have extra), 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 Crispy tortilla strips

Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a tortilla strip sizzles immediately when added, 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, 2 to 3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan.

5 Cook the shrimp

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Finish & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 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 cooked corn, halved tomatoes, butter, half the pickled onion, 2 tablespoons of the pickling liquid (you will have extra), and the juice of the remaining lime half. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp, crispy tortilla strips, lime guacamole, cotija, and remaining pickled onion. Enjoy!