Pickled Corn Should Be Put on Everything

You may have thought that you would live the rest of the summer and I wo n’t talk about corn again , but you were wrong, mate. In addition to steaming, grilling, and chewing raw grains, I am now, on average, obsessed with pickling fresh corn.

Pickling corn is my new favorite pastime for several reasons. First, it’s cheap and easy – two things that have a huge impact on my personal brand. It’s also a great use for any “extra” corn you may have made its way into your kitchen, as fresh corn can get weird after a couple of days. But the main attraction of pickled corn is that it is the perfect balance of hot, sweet, sour and salty, and tastes amazing in almost everything.

I used to add it to salads, ramen plates, quesadillas, and heaps of fried rice. I picked him up with Doritos. I mixed this with cheese sauces. I ate it with a spoon. I used this recipe from Food52 to make mine by eliminating bay leaves and adding a few cloves of minced garlic. I also increased the amount of salt because it felt too sweet. To do it yourself, you will need:

  • 1 1/2 cups fresh corn
  • 1 jalapeno or serrano pepper, or another pepper of your choice, halved
  • Any other flavors you want – bay leaves, a little pepper, garlic, and ginger – are all great choices.
  • 3/4 cup white vinegar
  • 1/2 glass of water
  • 1/3 cup sugar
  • 2 tablespoons of salt

Add corn, peppers, and aromas to the soup jar or container and set aside. Pour the remaining ingredients into a small saucepan and heat to a boil, stirring occasionally to dissolve the sugar and salt. After boiling, pour over the corn and let it stand until it cools to the touch. Refrigerate overnight and enjoy breakfast the next morning. (Hate to put it on your muesli, but I bet it would be really good on eggs, especially with fried leeks .)

Pickled corn | Food52


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