I have a real theme going right now with pickled versions of popular combos. Last week’s pickled potatoes, for example, and now what is basically a pickled version of my favorite Chipotle (corn) salsa, minus the cilantro which I will definitely be adding next time I make this recipe.
Corn is such a summer vegetable staple so before the season is fully over, I knew it had to be pickled. This recipe really is more like a salsa but with the more pickled flavor of salt and vinegar. This recipe provided the most guidance (although I opted out of cooking the corn ahead of time to keep as much crunch as possible), but here is a fermented option (“sour corn”) which apparently is a big southern thing. If you’re corn-vinced there are better pickled corn options out there, well shucks, I’m all ears…
Pickled Corn Recipe
Makes 2 pints
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- 1 cup water
- 1 cup white vinegar
- 1 tsp sugar
- 2 tbsp kosher salt
- 1 tsp black peppercorns per pint
- 1 small dried hot pepper per pint
- 1/2 red onion
- 1 jalapeño
- 3 ears of corn (about 2 lbs)
- Bring the water, vinegar, sugar and salt to a boil until sugar and salt are fully dissolved. Set aside to cool.
- Add 1 tsp black peppercorns and 1 dried pepper to jar(s). As a reminder, add 1 tsp and 1 pepper per pint.
- Slice red onions and jalapeño; divy up if needed and add to jar(s). Shave corn off corncobs using a sharp knife. Add kernels to jars as well.
- Cover all contents with cooled brine.
- Recommended use: This mixture is great used as a relish mixed into salads or on top of any kind of burgers (beef, chicken, turkey, veggie…). The mixture gets pretty cloudy (as you can see below) because of the starchiness of the corn so to enjoy as a fresh condiment, eat within a few weeks of pickling. Definitely will be adding cilantro to this recipe next time for additional flavor.