Mexicorn

Irisa Raina 9

By
@Irisa

NOTE:
This is nothing like the “ canned Mexican style corn “ you see on the grocery store shelves…it is citrusy and sweet “ at the same time. We like a little heat so I leave the seeds and ribs in from the pepper. If you want just a little kick leave those out.
NOTE:
These are citrusy from the lime juice and sweet from the honey.
You can control how much citrus flavor you like in the brine of the vegetables by adding more sugar. And taste it before adding it to the vegetables.
I served this with grilled chicken & cheddar potatoes!
THIS FREEZES WELL.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8 + more
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

16 ounce bag frozen corn
1 – bunch fresh asparagus
1 – 12 ounce can ginger ale i used seagram’s “ since i can’t get vernor’s down here “
1 pickled red onion
1 pickled orange pepper
1 pickled cucumber “ do not peel “
1 large poblano pepper
salt “ about 1 tablespoon sea salt “ or to taste
1 tablespoon fresh ground pepper
3 tablespoons honey
2 tablespoon unsalted butter
pickled vegetables :
12 or so limes
1 tablespoon sea salt
3 tablespoon turbinado sugar
1 medium red onion
1 orange pepper
1 cucumber “ washed not peeled “
1 large mason jar

Step-By-Step

1Put the corn in a pan.

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2Break the asparagus at the ends and then cut the stalks into ¼ inch pieces and add to the corn.

3Add the ginger ale to the pot and cook down on low till the asparagus is tender.

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4While that is cooking drain the vegetables and chop the pickled onions and peppers and once the ginger ale has cooked down somewhat add these to the pot.

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5Cut the Poblano pepper and add that to the pot.

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6Chop the pickled cucumbers and add to the pot.

7Season with salt and pepper.

8Add 3 tablespoons honey “depending on the level of sweetness “ you prefer, add more or less.

9Cover and cook till almost all the ginger ale has evaporated. You’ll want to have about ¼ cup of the liquid to re-heat along with the butter.

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10Let the corn mixture cool completely and put into the refrigerator for at least a few days.

11When you are ready to serve, put the corn into a pot and top with the butter. Heat and eat!

12How to make pickled onions, orange peppers & cucumbers:

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13Squeeze the juice from the limes into a glass bowl.

14Add the salt and sugar and mix till it is completely dissolved. Taste for level of sweetness to suit your taste.

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15With a mandolin slice the onion & cucumber.

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16Slice the pepper as thin as you can get it “ by hand “

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17Layer the vegetables into the Mason jar; pour the lime mixture over the top.

18Seal the jar and leave on the counter for at least 1 hour. Turn the jar over occasionally to make sure the lime juice has reached the bottom of the jar.

19Refrigerate for at least 3 days “ or longer “ turning occasionally. The longer they sit in the refrigerator the better they’ll be.

20Once you have these handy, you’ll be surprised at what you can add them to!

21NOTE:
These are citrusy from the lime juice and sweet from the honey.
You can control how much citrus flavor you like in the brine of the vegetables by adding more sugar. And taste it before adding it to the vegetables.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids