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…