The grilled corn should be prepared while the barley risotto is cooking.

Grill the corn on the cob with a little salt and olive oil until tender and starting to brown (approx. 10-12 min). This can be done outdoors on a grill or with a stovetop griddle.

Sprinkle the grilled corn with your favorite Mexican chili powder.

Keep the corn cobs warm until ready to serve with the risotto. To add the corn to the risotto, simply by slicing off small sections of warm grilled corn off the cob over the bowl of warm risotto.

Bring broth to a simmer in a medium saucepan; set aside + keep warm.

Heat oil in a large non-stick skillet over medium-high heat.

Add zucchini and onion; sauté 5 minutes or until tender, stirring frequently.

Add barley; cook 1 minute, stirring constantly.

Add 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth and 1/4 tsp salt.

Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 35 minutes).

When 4-5 minutes remain on the risotto cook time, season shrimp with salt and pepper.

Add shrimp to the pan with the risotto and simmer until shrimp is cooked.

Stir in parmesan cheese. Taste to check seasonings and add additional salt and pepper.

Top with grilled corn and sliced cherry tomatoes.