Real Recipes From Real Home Cooks ®

pickled corn

(1 rating)
Recipe by
Lynette !
Gulf Breeze, FL

This pickled corn is great with smoky grilled dishes. Start at least 4 days ahead of time to allow the corn to pickle. Kosher salt is best to keep it from being too salty.

(1 rating)
yield 12 serving(s)
cook time 5 Min
method Stove Top

Ingredients For pickled corn

  • 6
    ears of corn, husked, cut crosswise into 1 1/2" rounds
  • 5 1/2 Tbsp
    kosher salt plus more
  • 10 clove
    garlic
  • 2
    red chiles, cut crosswise into thin rounds, seeded (jalapenos or fresno)
  • 1 tsp
    whole black peppercorns

How To Make pickled corn

  • 1
    Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool, drain.
  • 2
    Layer corn, garlic, chiles, and peppercorns in a 4 quart glass or ceramic jar. 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.
  • 3
    Place several plates or small bowls over vegetables to keep them submerged by at least 2 inches. Cover the jar with plastic wrap or a lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68 to 70 degrees is ideal) for 4 days to pickle the corn. You can let it sit for 1-2 more days if wanted and then serve, or refrigerate for up to 3 weeks.
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