You can mix pickled corn into salads, pasta salads, potato salads, salsas, or as a taco topping. —Grant Melton
one 16-ounce jar
1 1/2 cups
jalapeño or serrano pepper, halved lengthwise
fresh bay leaf
In This Recipe
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.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.