There’s nothing like a cob of corn dripping with butter to signify summer, and corn kernels really liven up fresh salsa. Fresh corn may only be available for part of the year, but learning how to pickle corn lets you enjoy this sunny food out of season.
Corn has several nutritional benefits, including being high in dietary fiber and low in saturated fat, and containing several minerals and antioxidants. Preserve corn’s nutrients, crunch, flavor, and color with a pickled corn recipe.
Try using your quick pickled corn in a salad or quesadilla or as a barbeque side dish. Recently picked corn is easiest to shuck and tastiest too.
Look for an ear that feels firm and heavy when you pick it and is not yet brown on the bottom. The husk should be bright-green, slightly damp, and wrapped tightly around the cob.
Look for sweet-smelling, slightly sticky, golden, or brown corn silks. Store corn at room temperature if you’ll be preparing it within the next few hours. Otherwise, stick it in the crisper in a plastic bag.
How to Shuck Corn
Do you know how long is fresh corn good for after picking? Unfortunately, not very long.
The best ways for storing corn on the cob or kernel corn depend on personal preference. Try a few methods to see which you like best. Be sure to experiment with pickling for an unusual yet delicious flavor.
Before pickling corn, remove the husks using one of two approaches. For the first, pull down the leaves at the top to expose the upper rows of kernels. Hold the cob’s base with one hand, and grab the tassel and peeled-back leaves with the other.
Yank the leaves toward the bottom of the corn. Repeat with remaining leaves until the cob is bare. Rip off the leaves, then remove any silk with your fingers.
Alternatively, cut off the cob’s bottom, then microwave it on high heat for 30 to 60 seconds. Shake the corn firmly from the top. The cob should slip free from the husk and silk. In either case, rinse the shucked corn under cold water.
Simple Pickled Corn Recipe
This straightforward recipe only needs three ingredients—and patience.
Place the cobs in a large pot of water and bring it to a rolling boil. Cook for 20 minutes, then drain the corn. Cool the cobs under cold water. Carefully slice off the kernels. Wash the jars and lids under hot water, then pack in cut corn to the bottom rim.
Add one level teaspoon of salt per pint jar or one heaping teaspoon per quart jar. Fill the jars with warm water. Put on the lids and rings loosely, then move the containers to a cool place.
Let the corn soak for 9 to 14 days. If the water level decreases, add a little salt and more water. Once the pickling has finished, screw on the lids tightly.
Classic Quick Pickled Corn
Try cooking corn with pickling liquid.
In a large bowl, cover the corn and salt with water. Refrigerate until needed. Bring the remaining ingredients to a boil in a large pot over medium heat. Stir occasionally until the sugar dissolves.
Rinse the drained corn under cold water and add it to the pan. Simmer over low heat for ten minutes. Transfer the corn to the jars with a slotted spoon. Discard the cinnamon stick and bay leaves.
Cover the corn with the liquid, leaving a half-inch of headspace. Wipe the jar rims, then screw on the lids and rings. Process the containers in a hot water bath for ten minutes. Refrigerate them after opening.
Garlicky Pickled Corn Recipe
This way to make pickled corn uses a similar method to blanching corn to freeze it.
Cook the corn in lightly salted boiling water until it’s crisp-tender—about four minutes. Transfer the rounds to a bowl of ice water with a slotted spoon. Layer the cooled corn, garlic, chiles, and peppercorns in the crock.
Combine the salt and water, then pour them into the jar. Press down on the corn with small plates, covering with plastic wrap.
Stick your jar in a dark, cool place for four days—or five or six for especially sour pickles. Serve immediately, or refrigerate your pickles for up to three weeks.
Mexican-Inspired Quick Pickled Corn
Spice up pickled corn by adding different flavors and textures.
Combine the first seven ingredients in the jar. Bring the remaining ingredients to a boil, then pour the mixture into the jar. Add water to cover if necessary.
Seal the jar and let it cool, then place it in the fridge. The pickles keep up to one month unopened.
How to Pickle Corn for Relish
Imitate the flavor of dill pickles with this yummy relish.
Cut off the kernels and dump them in a bowl with the bell pepper, onion, and dill. Whisk together the remaining ingredients, then mix them with the vegetables. Cover the bowl and refrigerate it until you’re ready to serve it.
Whether you are freezing cream corn, pickling it, or canning it, preserving corn ensures you have the yummy summertime treat all year.
The best way to pickle corn depends on the amount of time and ingredients you have available, as well as your taste preferences. Try an easy three-ingredient pickled corn recipe, or go all out for a flavor adventure.
Knowing how to pickle corn gives you a base recipe to modify as you choose. Savor corn while it’s fresh in the summer, but don’t forget to pickle some for future enjoyment.
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