- ears of corn, husked, cut crosswise into 1 1/2" rounds
- 5 1/2 Tbsp
- kosher salt plus more
- 10 clove
- red chiles, cut crosswise into thin rounds, seeded (jalapenos or fresno)
- 1 tsp
- whole black peppercorns
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.