Stovetop, Pot (small), Brush, Frying pan, Knife
Cook the barley according to the package instructions.
Peel & mince the shallot.
Wash & dice the tomato.
Chop the cilantro & mint.
In a small bowl, mix together the shallot, tomato, cayenne (optional), fresh herbs, salt, pepper, a drizzle of oil & juice from half the lime (reserving the other half for garnish).
Brush the corn with olive oil. Season with salt & pepper.
In a pan over medium heat, brown the corn for 2-3 min on each side.
Fluff the barley.
Spoon the barley into serving bowls. Top with the corn & salsa. Garnish with remaining lime wedges. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Corn on the Cob with Tomato-Mint Salsa" contains 446 Energy, 19 g of Fat, 61 g of Carbohydrates, 11 g of Protein, 12 g of Fiber.