Pickle & Preserve

Pickled Corn

June 17, 2018
15 Ratings
Photo by Bobbi Lin
  • Prep time 8 hours
  • Cook time 10 minutes
  • Makes one 16-ounce jar
Author Notes

You can mix pickled corn into salads, pasta salads, potato salads, salsas, or as a taco topping. —Grant Melton

What You'll Need
  • 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
  1. Place the corn kernels, jalapeño halves and bay leaf into a 16-ounce jar. Set aside.
  2. In a small pot, stir together the vinegar, water, sugar and salt. Place over high heat and bring to a boil. Once boiling, remove from heat and pour the hot liquid into the jar to cover the corn. Discard any remaining pickling liquid you may have left. Carefully place the lid on top of the jar and let sit until cool to the touch.
  3. Once cool, place into the fridge and let chill overnight. Keep chill until ready to use.

See what other Food52ers are saying.

  • Chris Steele
    Chris Steele
  • amy.d.cutting
  • Janet Martin
    Janet Martin
  • Literary Equivalent
    Literary Equivalent
  • Andrew Morgan
    Andrew Morgan

11 Reviews

Chris S. August 12, 2018
can you process this in a canner for winter eating?
Chicgail July 26, 2018
I can't believe I never thought of this or heard of it. My favorite uses for it so far are on avocado toast and as a topping for gazpacho. This is about to become a staple at my house.
amy.d.cutting July 24, 2018
Great recipe! I made it for my other half who loves corn and he's been using it on top of hot dogs, salads, burrito bowls, etc. It definitely gets hotter the longer it's in there with the jalapeno but very tasty!
Holly K. July 22, 2018
Should I cook the corn first?
Patricia July 23, 2018
I did cook it and used the leftover for the pickled corn but was told by a friend that "fresh" corn means raw. Mine was beyond delish!!!
Janet M. July 21, 2018
Genius recipe--I made it once with fresh corn and it disappeared so fast that my remake had to use frozen. I would definitely recommend frozen as an easy substitute when good quality fresh is unavailable. I did thaw it before brining.
Patricia July 16, 2018
This is DELISH!!! Made it with cooked kernels and the were perfectly crunchy! Cannot wait to make it again and again!
Chelsea June 21, 2018
Curious how long this would last in the fridge? I would love to enjoy these during the winter if they last that long!
dinaofdoom June 20, 2018
Thoughts on using charred corn kernels?

I have a surplus and an wondering if raw vs. cooked will cause issues with the pickling brine.
Literary E. June 21, 2018
I am so glad you asked this. I wondered exactly this. I think it would be fine in brine (pickled cooked beets do fine!) but I wonder if it would retain spritely crunch.
Andrew M. June 24, 2018
You might do a cold brine rather than pour a hot brine over it, if its cooked.