Make Ahead

Pickled Corn Salad

October  1, 2022
1 Ratings
Photo by boulangere
  • Prep time 1 hour 30 minutes
  • 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 crispness. Too, its natural sweetness balances the tart nature of a quick-pickle brine.

With Labor Day weekend fast coming at us, this is perfect for a picnic because nothing about it is especially heat-sensitive. Make a lot. People tend to come back for seconds.

What You'll Need
  • For the Quick Pickle and Salad
  • 8 ounces White vinegar
  • 8 ounces Water
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 Small dried chile - japones or chile de arbol
  • 4 Ears of corn stripped from the cob, about 2 cups
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 1 Poblano pepper
  • 1 Red onion
  • 1 tablespoon or 2 Chopped cilantro
  • Fresh lime wedges
  • For the Dressing
  • 4 ounces Avocado or grapeseed oil
  • 2 ounces Pickling solution
  • Juice of 1 lime
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground cumin
  • 1 teaspoon Sea or kosher salt
  • 1 clove Garlic
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, first stop and admire the colors you’ve presented. Scatter chopped cilantro over the top and offer a bowl of fresh lime wedges. It’s been a beautiful summer.
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  • Bevi
  • AntoniaJames
  • boulangere

3 Reviews

Bevi August 28, 2022
I made this for a burger and bratwurst gathering and all the party goers loved it. Doubling the pickling liquid means I have the base for more fresh corn this week. The pickle also takes away any sharpness in the red onion. This will be a new summer staple. Thank you Cynthia!
boulangere August 29, 2022
I am so glad you liked it! Thank you, Bevi.
AntoniaJames August 15, 2022
My mouth started watering when I saw the name of this, before I even opened it to look at the photo and to read the recipe. Amazing! ;o)