Perhaps you thought you were going to make it through the rest of the summer with out me talking about corn yet again, but you thought wrong, pal. In addition to steaming, grilling, and chomping on raw kernels, I am now medium-key obsessed with pickling fresh corn.
Pickling corn is my new favourite thing for several reasons. Firstly, it’s cheap and easy — two things that factor heavily into my personal brand. It’s also a great use for any “bonus” corn that may have found its way into your kitchen, as fresh corn can get weird in a couple of days.
But the main draw for pickled corn is that it’s the perfect balance of hot, sweet, sour and salty, and it tastes amazing on pretty much everything.
I have added it to salads, to bowls of ramen, to quesadillas, and piles of fried rice. I have scooped it up with Doritos. I have mixed it into cheese dips. I have eaten it by the spoonful.
I used this recipe from Food52 to make mine, omitting the bay leaf and adding a few cloves of smashed garlic. I also increased the salt, because it seemed a touch sugar-heavy. To make your own, you will need:
- 1 1/2 cups of fresh corn
- 1 jalapeño or serrano or other pepper of your choice, halved
- Any other aromatics you would like in there — a bay leaf, some peppercorns, garlic and ginger are all great choices
- 3/4 cup white vinegar
- 1/2 cup water
- 1/3 cup sugar
- 2 tablespoons salt
Add your corn, pepper and aromatics to a jar or soup container and set it aside.
Pour the remaining ingredients into a small sauce pan and heat until boiling, stirring to dissolve the sugar and salt.
Once boiling, pour it over the corn, and let it sit until it’s cool to the touch.
Place in the fridge to chill overnight, and enjoy for breakfast the next morning. (Don’t like, put it on your granola, but I bet it’d be really nice on eggs, especially with fried leek greens.)
Pickled Corn | Food52