Pickled Corn

Name: Pickled Corn
Prep time: 15 min
Total time: 15 min
Yield: 16 servings
Ingredients: 4 medium ears sweet corn, husked; 1 cup white vinegar; 1/2 cup water; 1/4 cup sugar; 2 garlic cloves, thinly sliced; 1 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 1 pinch crushed red pepper flakes

Total Time Prep: 15 min. + chilling

Yield 16 servings

Test Kitchen Approved

Pickling doesn't have to be difficult, and it doesn't have to involve cucumbers either. Our pickled corn recipe is incredibly easy, and the result is a sweet and tart corn that tastes delicious on salads, nachos or tacos.

Ingredients

4 medium ears sweet corn, husked
1 cup white vinegar
1/2 cup water
1/4 cup sugar
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 pinch crushed red pepper flakes

Directions

Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars if desired; seal tightly. Refrigerate at least 2 hours before serving. Store in the refrigerator up to 2 months.

Nutrition Facts

1/2 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.

When fresh corn is in season and you're overeating it straight off the cob, try making pickled corn instead! —Amanda Phillips, Portland, Oregon

Recipe Creator