Pickled Corn
I’m pretty sure it’s safe to say you can never have too many side dish options. We’ve all been the one who’s put out five different dishes to please the masses.  While this quick and super easy Pickled Corn would maybe be considered more of a condiment, it’s fantastic along side hot dogs, hamburgers, grilled meats and a great addition to any meat and cheese platter.  It’s briny, spicy and sweet all in one, making Pickled Corn a must to make this summer.
Need a salad in a hurry, try adding Pickled Corn to black beans, chickpeas and avocado for a healthy and hearty dish. So the next time you’re thinking of setting out a dish of pickles, you need to stop yourself and amp up your game with this wonderfully spicy mix of sweet corn, red pepper, garlic and onion. Enjoy!
Recipe source for Pickled Corn:  Adapted from Epicurious Pickled Corn
- 2 1/2 cups fresh corn kernels 2-3 cobs
- 1 cup sliced red onion 1/8" slices cut to 1" long
- 1 cup diced red pepper 1/4" -1/2" dice
- 1/3 cup sliced fresh jalapeño 1/8" slices with seeds removed
- 5 cloves garlic peeled and thinly sliced
- 1 cup water
- 3/4 cup apple cider vinegar
- 1/4 cup fresh lime juice about 1 lime
- 2 1/2 tsp sugar
- 2 tsp kosher salt
- 1/4 tsp course black pepper
- In a large bowl, toss together corn, red onion, red pepper, jalapeño, and garlic. Divide into heat proof mason jars, leaving enough room to add liquid to cover. I used 3-500ml jars because it's nice to have one ready to use and two to keep stored. See note.
- In a medium sauce pan heat water, vinegar, lime juice, sugar, salt and pepper to a simmer. Pour hot liquid over corn mixture just to cover corn. Add hot water by the tablespoon to top up if needed. Seal jars and allow to cool at room temperature, then refrigerate.
Will keep up to 4 days once opened and up to one month if unopened. Â This is why I chose to use 500 ml mason jars, so one or two can stay sealed if needed and one can be used right away.
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