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My Dad loves gardening. Growing up, portions of our yard were dedicated to all sorts of vegetables, but the most abundant was corn.
After the first ears were ready for harvest, we ate corn all the time. It was typically boiled on the cob then enjoyed with butter & salt.
If there was enough leftover, my parents would blanch it, cut it off the cob, and freeze it to eat throughout winter.
A few weeks ago, I was researching other ways of using fresh corn, when I stumbled upon pickled corn. Um…what?
I’ve heard of people pickling all sorts of produce, but corn was new to me. I couldn’t get the idea out of my head, so I just had to try it.
How do I pickle corn?
First, start with a few ears of fresh corn on the cob. Don’t cook the corn, just cut it off the cob. Keeping the corn raw will preserve its crunchy texture.
Add the corn to a glass, heat-proof container. Then add a bay leaf and a couple dried chiles. Split a jalapeno in half and throw that in too. The jalapeno won’t add a ton of heat to the pickled corn, but if you are worried, you can remove the seeds.
Next, prepare the pickling liquid. I like to use white wine vinegar; I find it to be less harsh in flavor than traditional white vinegar. Add in sugar and salt. Bring to a boil over medium high heat, then carefully pour the hot liquid into the glass container with the corn.
Let the mixture cool to room temperature. Once cooled, seal it tightly and store in the fridge for up to a month. Easy right?
How do I use pickle corn?
Think of this pickled corn recipe as you would any other pickled vegetables, and treat it like a garnish. It’s the perfect addition to any dish where you need a tangy pop of sweetness.
It’s a wonderful topping on salads or sandwiches. Use it to top off tacos, nachos, or chipotle braised chicken enchiladas.
You can even add it to a simple pasta dish of burst cherry tomatoes & basil.
Give this recipe a try and let me know your favorite way to use pickled corn in the comments!Print
Fresh corn, quick pickled with white wine vinegar and chiles, is the perfect tangy topping for tacos, salads & so much more!
- 2 cups corn kernels, uncooked
- 1 cup white wine vinegar
- ½ cup water
- ¼ cup sugar
- 1 jalapeno or serrano chile, halved (deseeded for less heat)
- 2 dried chiles
- 1 tsp kosher salt
- 1 bay leaf
- Combine vinegar, water, sugar, and salt in a medium saucepan. Bring to a simmer over medium heat. Cook until the sugar is dissolved.
- Meanwhile, in a heatproof glass jar, combine the remaining ingredients.
- Carefully pour the simmering liquid into the glass jar. Allow it to cool to room temperature; store sealed in the fridge for up to 1 month.
- Don’t cook the corn prior to pickling. Leaving it raw will allow it to retain a nice crunch and not become mushy.
- Category: Condiments
- Cuisine: American