Pickled Corn

Pickled corn is one of those foods that’s incredibly versatile—it tastes great on just about anything, from burgers to salads to taco bowls. The wonderful thing about our recipe for pickled corn is that it’s quite simple to make, and no canning skills are required. It takes just about 15 minutes to prepare, though it does need some time to chill in the refrigerator afterward. So if you’ve been wondering what to do with all that fresh corn when it’s in season, we’re about to show you how to make pickled corn.

Ingredients for Pickled Corn

•  Sweet corn: You’ll want to shuck the ears of corn before you start this recipe. If you’re unsure, here’s how to easily shuck corn.
• White vinegar: White vinegar is the ingredient that pickles the corn and makes it tart.
• Sugar: The sugar adds just a touch of sweetness to the pickled corn.
• Garlic: You’ll want to cut the garlic cloves into thin slices for this recipe. Once they’re pickled, they’ll taste delicious too!
• Ground pepper: Use a coarsely ground pepper for your pickled corn.
• Crushed red pepper flakes: Just a pinch of crushed red pepper is all you’ll need to add a little zing to the pickled corn.

Directions

Step 1: Remove the kernels

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Cut the corn from the cobs, then place the kernels in a large bowl.

Step 2: Make the pickling liquid

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In a saucepan, combine the vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring the liquid to a boil, then reduce the heat and simmer the mixture until the sugar dissolves, one to two minutes. Pour the mixture over the corn, and let it cool.

Step 3: Jar and refrigerate

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Transfer the pickled corn to jars, if desired. Seal the jars tightly and refrigerate the corn for at least two hours before serving.

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Pickled Corn Variations

• Use apple cider vinegar: Apple cider vinegar has a slightly fruity aroma and flavor, and it’s mellower than white vinegar.
• Use baby corn: Use baby corn instead of corn kernels to turn the pickled corn into a fun snack that also looks nice on a charcuterie board.
• Add banana peppers: Slice banana peppers, or any sweet or hot pepper variety of your choosing, and add them to the bowl with the corn. The pickling liquid will pickle those too.

How to Store Pickled Corn

Store the cooled corn in airtight containers in the refrigerator. Canning or Mason jars work really well for keeping the pickled corn, plus you can easily see what’s inside. Pickled corn will last for about two months stored in an airtight container in the refrigerator.

Can you make pickled corn ahead of time?

Absolutely. Pickling corn in advance will only enhance its flavor, as the longer the corn sits in the vinegar, the more time the garlic will have to release flavor into the vinegar. Make the pickled corn even a couple weeks ahead of when you plan to enjoy it or share it; just keep it refrigerated in the meantime.

Pickled Corn Tips

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Is there an easy way to get corn off the cob?

Indeed! Here’s how to cut corn off the cob the right way: Cut the base end of the corn cob so it can stand vertically, then place a clean tea towel on the counter and stand the corn up on top of it, holding it with one hand. With the other hand, run a kitchen knife from top to bottom to cut off the kernels. Rotate the corn and repeat the process until all the kernels have been removed from the cob.

How can you tell when pickle corn goes bad?

Sight and odor are your best clues when it comes to pickled corn’s freshness. If you see mold or a strange change in color, discard the pickled corn. If it starts smelling unusual and different than it did before, discard it. If the lid on the jar or container puffs up, it also means it’s time to discard the corn.

If you use jars, do you have to sterilize them first?

No sterilization is necessary for this recipe, since it’s not a traditional canning method that uses a water bath. This pickled corn is considered a quick pickle recipe, which means no sterilization.