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Author Notes: You can mix pickled corn into salads, pasta salads, potato salads, salsas, or as a taco topping. —Grant Melton
Makes: one 16-ounce jar
Prep time: 8 hrs
Cook time: 10 min
cups fresh corn
jalapeño or serrano pepper, halved lengthwise
fresh bay leaf
cup white vinegar
- Place the corn kernels, jalapeño halves and bay leaf into a 16-ounce jar. Set aside.
- 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.
- Once cool, place into the fridge and let chill overnight. Keep chill until ready to use.
- This recipe is a Community Pick!