Pickle & Preserve

Pickled Corn

June 17, 2018
Photo by Bobbi Lin
Author Notes

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

  • Prep time 8 hours
  • Cook time 10 minutes
  • Makes one 16-ounce jar
  • 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
In This Recipe
  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 Reviews

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
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.