Pickled Corn

Crunchy, tangy, and downright irresistible, this Pickled Corn recipe is the perfect way to preserve the sweetness of fresh summer corn while infusing it with bold, zesty flavors. Blanched corn kernels are soaked in a vibrant brine of white vinegar, garlic, mustard seeds, and red pepper flakes, with a hint of optional fresh dill for a pop of herbal freshness. With just 15 minutes of prep time, this easy refrigerator pickling method transforms ordinary corn into a versatile condiment that shines as a taco topper, salad enhancer, or standalone snack. Best of all, these quick-pickled kernels are ready to enjoy in just 24 hours and will keep their punchy flavor for up to two weeks in the fridge. Try this small-batch pickled corn recipe and discover a new way to savor your seasonal produce!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 4 ears Fresh corn (on the cob, husks removed)
• 1.5 cups White vinegar
• 1 cup Water
• 3 tablespoons Granulated sugar
• 1.5 teaspoons Kosher salt
• 2 cloves Garlic cloves (peeled and lightly crushed)
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Red pepper flakes
• 2 sprigs Fresh dill (optional, for garnish)

Directions

Step 1

Bring a large pot of water to a boil. Add the corn and cook for 3 minutes to blanch it. Remove the corn and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, use a sharp knife to carefully slice the kernels off the cobs into a large bowl.

Step 2

In a medium saucepan, combine the white vinegar, water, sugar, kosher salt, garlic cloves, mustard seeds, and red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.

Step 3

Once the brine is boiling, reduce the heat to low and let it simmer for 2 minutes. Remove the saucepan from the heat and let it cool slightly for 5 minutes.

Step 4

Place the corn kernels into clean mason jars or any airtight containers (you will likely need 2 pint-sized jars). If desired, add a sprig of fresh dill to each jar.

Step 5

Carefully pour the warm brine mixture over the corn kernels, ensuring they are fully submerged. Divide the garlic cloves and spices evenly between the jars.

Step 6

Seal the jars tightly and let them cool to room temperature. Once cooled, refrigerate the pickled corn for at least 24 hours to allow the flavors to develop. The pickled corn will keep in the refrigerator for up to 2 weeks.

Step 7

Serve the pickled corn as a topping for tacos, in salads, or as a tangy side dish. Enjoy!

Nutrition Facts

Serving size	(1009.5g)

Amount per serving	% Daily Value*
Calories	544.2

Total Fat 5.7g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 962.0mg	0%
Total Carbohydrate 109.7g	0%
Dietary Fiber 10.6g	0%
Total Sugars 63.6g
Protein 13.1g	0%

Vitamin D 0IU	0%
Calcium 71.6mg	0%
Iron 2.9mg	0%
Potassium 1317.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.5%

Protein: 9.7%

Carbs: 80.9%