Fully loaded corn

Irisa Raina 9


Is this a side dish or salsa “why it’s both “

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.


★★★★★ 1 vote

4 ~ 6 easy
25 Min
10 Min
Stove Top


Add to Grocery List

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”

How to Make Fully loaded corn


  • 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.
  • 4Once the brine is cool, pour over the chopped vegetables, stir and refrigerate for 2 hours.
  • 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.

Printable Recipe Card

About Fully loaded corn

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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