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Prep time
1 hour 30 minutes
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Serves
6 to 8
Author Notes
I can’t say when Katy’s corn was knee-high, but it is certainly abundant right now. My kind neighbor called a couple of days ago to ask if I’d like some, and I couldn’t dash over fast enough to pick a few ears.
Corn takes exceptionally well to being pickled because it retains its satisfying crunch. Too, its natural sweetness balances the tart nature of a quick-pickle brine.
With Fourth of July and Labor Day weekends, family reunions, and just-because-it's-summer gatherings fast coming at us, this is a perfect side for a picnic because nothing about it is especially heat-sensitive. Make a lot. People tend to come back for seconds.
—boulangere
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Ingredients
- For the Quick Pickle and Salad
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8 ounces
Cider vinegar
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8 ounces
Water
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1 teaspoon
Salt
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1 teaspoon
Sugar
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1
Small dried chile - japones or chile de arbol
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4
Ears of corn stripped from the cob, about 2 cups
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1
Red bell pepper
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1
Green bell pepper
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1
Poblano pepper
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1
Red onion
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1/2 bunch cilantro, leaves and stems
Chopped cilantro
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Fresh lime wedges
- For the Dressing
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4 ounces
Avocado or grapeseed oil
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2 ounces
Pickling solution
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Zest and juice of 1 lime
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1 teaspoon
Ground coriander
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1 teaspoon
Ground cumin
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1 teaspoon
Sea or kosher salt
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1/4 teaspoon
Freshly ground pepper
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1 clove
Garlic
Directions
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Make the quick pickling solution. Bring to a boil in a stainless steel saucepan the vinegar, water, salt, sugar, and dried chile. Pour it over the corn kernels, cover with a clean towel, and let sit for 1 hour at room temperature.
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While the corn is pickling, dice the red, green, and poblano peppers into 1/4” cubes. You want them to be approximately the same size as the corn kernels. Dice the red onion similarly. Add everything to a salad bowl and toss them to blend.
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Make the dressing. Dipping some of the pickling solution out of the bowl of corn, measure all of the dressing ingredients into a blender and purée until smooth and homogenous. Taste and adjust any seasonings as needed. Remember, the corn is going to sweeten the deal.
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When corn’s hour is up, drain it through a colander and add to your salad bowl along with the other vegetables. Pour in the dressing, toss well, cover, and refrigerate for 1 hour for the flavors to blend.
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To serve, first stop and admire the colors you’ve gathered. Scatter chopped cilantro over the top and offer a bowl of fresh lime wedges. Cheers to a beautiful summer!
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