pickled corn
(1 rating)
This pickled corn is great with smoky grilled dishes. Start at least 4 days ahead of time to allow the corn to pickle. Kosher salt is best to keep it from being too salty.
(1 rating)
yield
12 serving(s)
cook time
5 Min
method
Stove Top
Ingredients For pickled corn
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6ears of corn, husked, cut crosswise into 1 1/2" rounds
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5 1/2 Tbspkosher salt plus more
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10 clovegarlic
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2red chiles, cut crosswise into thin rounds, seeded (jalapenos or fresno)
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1 tspwhole black peppercorns
How To Make pickled corn
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1Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool, drain.
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2Layer corn, garlic, chiles, and peppercorns in a 4 quart glass or ceramic jar. Stir 5 1/2 tablespoons salt and 2 quarts of water in a large bowl until the salt is dissolved. Pour over the corn mixture.
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3Place several plates or small bowls over vegetables to keep them submerged by at least 2 inches. Cover the jar with plastic wrap or a lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68 to 70 degrees is ideal) for 4 days to pickle the corn. You can let it sit for 1-2 more days if wanted and then serve, or refrigerate for up to 3 weeks.
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