Summer starts on June 21st! In honor of all the BBQing, sprinkler-hopping, and ice cream truck-chasing to come, we give you Hello, Summer, a picnic basket full of easy-breezy recipes and tips to help you make the most of every minute this season.
Eating tiny niblets of sweet 'n' sour corn straight from the jar, maybe even over the sink, might be a bit more tedious than grabbing a dill pickle spear from the fridge. But pickled corn isn't just for snacking. For me, it's a fridge staple that adds a burst of summertime flair to any dish.
Here's How I Eat It
Add a few tablespoons of the zesty, almost candied kernels to pico de gallo for a new and improved weeknight taco topper. Better yet, scatter a spoonful of the juicy golden jewels on top of your sheet tray nachos. It works well mixed into guacamole, too. The tangy, slightly salty corn swimming throughout the smooth, smashed avocado is a pairing so perfect you may need a second bag of chips.
What’s more picnic appropriate than a tub of mayonnaise-rich potato salad? A potato salad studded with luscious, pungent pops of pickled corn. Or, if pasta salad is your picnic preference, it works here too. And if you’re like me, it’s hard to pick one carb over the other, so just make both! One jar of pickled corn is sure to last a few uses.
If you’re feeling especially corny during the dog days of summer, this crab and corn chowder is legit. In a addition to crumbled bacon flecked on top, I like to shower the top of the chowder with (you guessed it) pickled corn, making each bite both savory and a little snappy.
My only tip: Make sure you make a few jars to keep in the fridge because, like summer, pickled corn is bright, refreshing and something I always wish lasted just a little bit longer.
- 1 1/2 cups fresh corn
- 1 jalapeño or serrano pepper, halved lengthwise
- 1 fresh bay leaf
- 3/4 cup white vinegar
- 1/2 cup water
- 1/3 cup sugar
- 1 tablespoon salt
What's your favorite way to cook and eat corn? Let us know in the comments below.