It’s been a busy summer and I can’t believe the end of August is already upon us. I’m holding on to each of these last summer days with a tight hold, doing my best to make the most of each and every day. I’m indulging in a few extra afternoon trips to the beach and enjoying even more meals outside under the cooler evening sky.
I’m also trying to preserve as much of summer as possible in the kitchen. From canning to preserving, I’m doing my best to bottle it all up so that in the colder months ahead, it will at least taste like summer in the kitchen.
This recipe for pickled corn is one of my new favorites. Truth be told, I love corn in just about every way—from raw in salads, to simply cooked and slathered with butter, to grilled—it’s really one of my most favorite ingredients. Oh, and did I mention the corn cocktail from our summer issue? It’s amazing and I hope that if you haven’t already, you’ll try it soon. If you missed it, grab a copy of the summer issue here.
But pickling corn was something I hadn’t tried yet. My friend Scott told me about a batch he recently made and I’m so glad he did. Local corn is at its peak right now and this recipe will remind me later how wonderful it was this year. A special thank you to my neighbor Barbara as well, who generously shares the bounty from her garden with us on a regular basis. Her sweet onions and red peppers paired perfectly with the corn in this recipe. It’s pretty frequent that we receive a beautiful bowl of freshly-picked produce from her garden and I couldn’t be more grateful. As far as neighbors go, I got pretty darn lucky.
This recipe is very straight forward and can be made as is, or with the addition of a handful of fresh herbs like parsley or cilantro. It will keep in the refrigerator for up to 2 weeks. It can also be made using a traditional water bath canning method to preserve and store it for longer. For more information on how to preserve food in a water bath, visit www.freshpreserving.com.
3 large ears of corn, shucked, silks removed, and each ear cut in half
2 small baby onions (or 1 small shallot), thinly sliced
2 small Fresno chili (or jalapeño) peppers, thinly sliced
1 cup water
3/4 cup distilled white vinegar
1 teaspoon kosher salt
1/2 teaspoon sugar
1. Place corn in a pot of boiling water and cook until just bright yellow, 2-3 minutes. Remove with a pair of tongs and place in them a colander. Run corn under cold water. Once cooled, remove kernels from each piece of corn and divide corn among 2 wide-mouth pint jars. Add onion and pepper slices to each jar and set aside.
2. In another small saucepan, bring water, vinegar, salt, and sugar to a boil. Stir until sugar is dissolved, 2-3 minutes. Pour hot brine equally over corn, cover, and allow to cool to room temperature. Once cooled, transfer to refrigerator and keep chilled for about 2 weeks.
Makes 2 pints.
cook’s note: My favorite way to enjoy the pickled corn right now is in a big salad with fresh local greens, olive oil, salt and pepper, and a handful of crumbled feta cheese.
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