Fully loaded corn
Irisa Raina 9
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.
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- 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”
1In 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.
2Seed and remove the pith from on jalapeno pepper but keep it in the other one.
3Meanwhile chop the jalapeno peppers, the red onion, green onions, roasted red peppers and sweet pickles.
5After 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.
6Before serving taste for seasonings, salt and pepper if necessary.
7You can serve the loaded corn either cold or warm.