Pickled Corn
A zesty pickled corn relish made with fresh corn kernels, jalapeños, and red onion in a tangy lime and vinegar brine. Perfect as a condiment or side dish.
4 servings
20 min
Ingredients
- •2 whole small dried chiles
- •1 whole seeded thinly sliced jalapeño
- •¼ whole thinly sliced medium red onion
- •2 cups corn kernels (from about 2 ears)
- •¼ cup fresh cilantro leaves with tender stems
- •¼ cup fresh lime juice
- •¼ teaspoon coarsely ground black pepper
- •½ cup white wine vinegar or apple cider vinegar
- •2 teaspoons kosher salt
- •1 teaspoon sugar
Cooking Instructions
- 1.
Combine 2 small dried chiles, 1 seeded thinly sliced jalapeño, 1/4 thinly sliced medium red onion, 2 cups corn kernels (from about 2 ears), 1/4 cup fresh cilantro leaves with tender stems, 1/4 cup fresh lime juice, and 1/4 teaspoon coarsely ground black pepper in a heatproof 1-quart jar. Bring 1/2 cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon sugar, and 3/4 cup water to a boil; pour over corn. (Add water to cover, if needed.) Seal jar. Let cool; chill. Will keep up to 1 month unopened.
20 min