fully loaded corn

Name: Fully loaded corn
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: - 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”

(1 RATING)

52 Pinches 25 Photos

Irisa Raina 9

New Iberia, LA

Updated on Aug 18, 2013

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.

Rate

prep time 25 Min

cook time 10 Min

method Stove Top

yield 4 ~ 6 easy

Ingredients

- 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

Step 1

In 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.

Step 2

Seed and remove the pith from on jalapeno pepper but keep it in the other one.
Step 3

Meanwhile chop the jalapeno peppers, the red onion, green onions, roasted red peppers and sweet pickles.
Step 4

Once the brine is cool, pour over the chopped vegetables, stir and refrigerate for 2 hours.
Step 5

After 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.
Step 6

Before serving taste for seasonings, salt and pepper if necessary.
Step 7

You can serve the loaded corn either cold or warm.
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