Pickled Corn Recipe: How to Make Pickled Corn
Written by MasterClass
Last updated: Aug 25, 2022 • 2 min read
You can prep this pickled corn recipe in minutes, turning your average corn kernels into a bright, briny, sweet-and-sour topping for a wide range of savory dishes.
Learn From the Best
What Is Pickled Corn?
Pickled corn is a way to preserve fresh corn kernels in a vinegar-based pickling liquid. This recipe pairs thinly sliced jalapeño and zesty black peppercorns with sweet corn kernels for a sweet, salty, and spicy bite. Fold quick-pickled corn into corn relish, salsas, and dips. You can also serve it on top of tacos, burrito bowls, and salads or add it to the filling of a quesadilla or grilled sandwich for a surprising hit of bold, briny flavor.
5 Tips for Pickled Corn
Pickled corn is a simple recipe that comes together in a matter of minutes, but there are a few tips you can follow to make sure your pickled corn turns out perfectly.
- 1. Use fresh, high-quality produce. Pickling is an excellent way to utilize seasonal produce while it's at its peak. Opt for fresh, unspoiled ears of corn that are in season. Never use canned or frozen corn for pickling, which will result in a soggy final product.
- 2. Mix and match vegetables. While pickled corn is delicious on its own, it also pickles well with a variety of other veggies. Add other vegetables like sliced red pepper, red onions, zucchini, and herbs like dill and bay leaf to your pickle mixture for a flavorful and well-rounded medley.
- 3. Change up the ingredients. The vinegar and seasonings used to craft these quick pickles can be adjusted to completely alter the flavor of your pickled corn. Play around with different types of vinegar—like red wine vinegar, rice vinegar, and apple cider vinegar. Consider adding different whole and ground spices for a unique pickle taste every time.
- 4. Strike the right brine balance. The ideal liquid ratio for any pickle brine is 1 part vinegar to 1 part water. For each cup of vinegar, you should use 1 tablespoon of sugar and 2 teaspoons of salt. From here, you can incorporate more or less vinegar, sugar, or salt depending on your preferences.
- 5. Store your pickles properly. Store your pickled corn in an airtight glass canning jar or Mason jar that has been washed thoroughly. Allow the brine to cool completely before storing your pickle jars in the refrigerator for up to 2–3 weeks.
Pickled Corn Recipe
makes
2 pintsprep time
20 mintotal time
30 mincook time
10 minIngredients
- 1
Divide the corn kernels and jalapeño slices into 2 pint-sized glass jars or one 1-quart jar, leaving about ¼ inch of headspace at the top of each jar.
- 2
In a medium saucepan over medium-high heat, add the vinegar, cold water, salt, sugar, and black peppercorns, and stir to combine.
- 3
Bring the pickling liquid to a boil and simmer for 2 minutes, until the salt and sugar have dissolved. Remove the pot from the heat.
- 4
Ladle the hot brine over the corn, equally distributing the liquid into each jar. Maintain the ¼ inch of headspace at the top of the jar.
- 5
Screw the lids tightly onto the jars and allow them to cool to room temperature before refrigerating them. Transfer the jars to the refrigerator and let them sit overnight before eating.
- 6
Note that prep time and total time do not include 2 days of fermentation.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, and more.