Indiana sweet corn in May? No, I didn’t magically step into the future and bring tall stalks of corn with me. It will be July at the earliest before fresh corn on the cob is at the farmers market, but luckily HUSK is available all year round so you can enjoy the tastes of summer in the coldest Indiana weather.
Speaking of cold, what the heck has been up with the weather lately? Not only has rain been on the forecast every single day, the temperatures have dropped with highs (HIGHS) in the 40’s. It’s the middle of May! It should be 70 degrees! Why isn’t it 70 degrees? There were a few days where it was almost too hot at 85, and now it’s 40. I just don’t understand.
At least I understand how to make delicious food. That’s one constant factor in my life these days.
If I have been a little absent lately it is because I have put too many extracurricular activities on my plate and I am learning how to balance it all. Don’t get me wrong, I love every new opportunity that has come my way lately, but it means that I have to start saying NO to others and I just don’t like saying no!
Forgive me if SGE posts are not daily like they used to be. That’s why you can find me on Twitter and Facebook to stay up to date on what’s going on when I don’t have the time to type out full length recipe posts. I’ll be heading to Duck University in Warsaw, IN to visit the Maple Leaf Farms headquarters and learn about duck from master chefs! How cool is that? My lovely friends Lindsey and Kyle are getting married in Terre Haute later in the month and I’ll be traveling to Washington DC for work. Ultimately that means that I’ll be spending less time at home in the kitchen and while that makes me sad, I’m excited to embark on these new adventures and spend time with my friends.
That’s kind of where HUSK comes in. Frozen Indiana sweet corn means that you can enjoy it all year round at your convenience and THAT is what I am all about.
Barley is a funny thing. It tastes pretty bland and boring on it’s own, so you don’t want to eat it alone. Cooking it in chicken stock adds a ton of much needed flavor. Trust me, the corn, onion and other ingredients are not enough to save the barley without this extra step.
Mint is a very strong flavor and you should only add a small amount or else your tastebuds will think you’re just spooning mint leaves into your mouth instead of corn. I would like to plant mint again this year because it can be fairly expensive at the grocery store and one container provides way more mint than I need for one recipe. I highly suspect that the mint producer people do that on purpose so you decide to make mint juleps or mojitos. They must have some kind of relationship with the alcohol producers.
Interested in more sweet corn recipes? Check out my Creamy Skillet Corn with HUSK, bacon, green onions, jalapenos, garlic and spices for a delicious treat.
Sweet Corn and Barley Salad
- 1 cup barley
- 3 cups chicken broth
- 2 tbsp olive oil
- One package of HUSK sweet corn
- Half of one red onion, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 cup cherry tomatoes, halved
- 2 tbsp chopped chives
- 2 tbsp chopped mint leaves
In a medium saucepan, bring the barley and chicken stock to a boil. Cover and simmer over low heat until cooked, about 40-50 minutes.
In a large skillet, heat olive oil over medium heat. Saute the frozen Husk corn with the red onion, salt, black pepper and garlic powder until cooked through, about 5 minutes.
Mix 1 1/2 cups of the cooked barley and corn mix together in a large bowl. Toss in the cherry tomatoes, chives and mint leaves. Serve warm or cold, either is delicious.