Jalapeño-Cilantro Pickled Corn
Eva Kolenko
Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.
Recipe information
Yield
Makes 1 quart
Ingredients
4 ears of corn (about 2½ pounds)
½ small yellow or red onion, thinly sliced
1 jalapeño, thinly sliced
4 large sprigs cilantro
1 cup distilled white vinegar
2 tablespoons kosher salt
2 teaspoons sugar
Special Equipment:
One 1-qt. canning jar or two 1-pint jars with lids
Preparation
Step 1
Cook corn in a large pot of boiling water (unsalted) until bright yellow and just cooked through, about 2 minutes. Transfer to a colander set in an ice bath to cool. Drain; cut kernels from cobs. Place kernels in jar and add onion, jalapeño, and cilantro.
Step 2
Bring vinegar, salt, sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jar and cover. Let cool, then chill.
Step 3
Do Ahead: Corn can be made 2 months ahead. Keep chilled.
Nutrition Per Serving
Per 16 servings (1/4 cup each): Calories (kcal) 35 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 730
