Corn and chilies just seem to go together. Both are fragrant in a way that reminds me of the onset of fall. Add onions, garlic, and Parmesan cheese and now you are really talking! The barley soaks up all of the flavors and turns into a creamy risotto-style dish. Satisfies those the creamy, cheesy cravings…
I baked all of the ingredients, step wise, in the oven. (Mostly because I had the oven on for some other items I was baking and thought I’d multi-task… That and it made a lot of the cooking hands-off). It allowed the barley to soak up all the flavors of the vegetable as they baked together. You could saute the onions and corn on the stove top and mix them with the barley and blended corn mixture before baking. (The final baking time may then need to be increased to ~45 min.)
- 1 T olive oil
- 1 c barley
- 1 red onion chopped (~2 c)
- 4 cloves garlic, minced
- 1 t salt
- 6 pablano chilies; charred, peeled, stemmed, seeded, roughly chopped
- 3 c corn kernels (frozen or fresh), divided
- 2 c water
- 1/4 c nutritional yeast
- 1 T rubbed sage
- 1/2 t pepper (or to taste)
- 1/2 c Parmesan cheese, grated (optional)
- Preheat oven to 350
- In a 9 x 12 baking dish, add oil, barley, onion, garlic, and salt. Mix to combine
- Bake for 30-40 min until onions are starting to brown.
- When onion barley mixture is staring to brown, add 2 c corn kernels and pablano peppers, bake another 15 min.
- Add remaining 1 c of corn kernels, water, nutritional yeast, sage, pepper, and cheese (if using) to a blender. Blend on high until combined into a creamy mixture.
- Add blended mixture to the onion, barely, corn, and pablanos. Bake for 20 min or until barley is cooked to desired texture.
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