Looking down into a glass jar filled with pickled corn with dried chiles & jalapeños.

Pickled Corn

  • Author: Niki
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 2 cups 1x


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


  1. Combine vinegar, water, sugar, and salt in a medium saucepan. Bring to a simmer over medium heat. Cook until the sugar is dissolved.
  2. Meanwhile, in a heatproof glass jar, combine the remaining ingredients. 
  3. 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