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