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fully loaded corn

(1 rating)
Irisa avatar
Recipe by
Irisa Raina 9
@Irisa
New Iberia, LA

Is this a side dish or salsa “why it’s both “ When I serve this as a side dish, I’ll add about 2 teaspoons of unsalted butter to the pot, and then warm it on a very low heat. If you can’t find Chipotle spicy sweet pickles use a zesty bread & butter pickle. And this corn can also be served cold as a salsa “ do not drain “ with tortilla chips…so good! Tonight I served this cold with grilled steak, a garden salad, and toasted french bread.

(1 rating)
yield 4 ~ 6 easy
prep time 25 Min
cook time 10 Min
method Stove Top

Ingredients For fully loaded corn

  • 1 – 16 ounce bag frozen corn “ defrosted “
  • 2 medium/large jalapeno pepper “ chopped “
  • ¼ cup red onion “chopped “
  • ½ cup green onions “ white and green parts “ chopped
  • 1 cup roasted red peppers “ chopped “
  • ½ cup sweet smoky chipotle pickles “chopped “
  • ¼ cup apple cider vinegar
  • ¼ cup turbinado sugar
  • ¼ cup water
  • ¼ pickle juice
  • sea salt& fresh ground black pepper
  • 2 teaspoons unsalted butter “ if you’re serving this warm”

How To Make fully loaded corn

  • 1
    In a small pot simmer the vinegar, sugar, water and pickle juice till the sugar has completely dissolved, this usually takes about a minute. Once the sugar has dissolved simmer for 5 minutes and turn off and let the brine cool down.
  • 2
    Seed and remove the pith from on jalapeno pepper but keep it in the other one.
  • 3
    Meanwhile chop the jalapeno peppers, the red onion, green onions, roasted red peppers and sweet pickles.
  • 4
    Once the brine is cool, pour over the chopped vegetables, stir and refrigerate for 2 hours.
  • 5
    After that time, mix the corn into the vegetables’ and refrigerate for at least 1 more hour, or overnight. The longer it sits the better it taste.
  • 6
    Before serving taste for seasonings, salt and pepper if necessary.
  • 7
    You can serve the loaded corn either cold or warm.
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