Fresh corn, sweet red onions, spicy jalepenos, and cilantro, all put together in a hot vinegar brine make a great topping for grilled meats, burgers, tacos, and salads. A surprising, tangy, crunchy addition to any dish!
Sometimes, while doing something not too important, you know, like reading, napping or just hanging out, you run across a really great thing. That’s what happened to me last week. I was reading one of my favorite magazines, Bon Appetit and dreaming of cooking lots of great food, looking at beautiful photos when I ran across THIS recipe. Oh Lordie Day, stop right there, that thing had my name all over it! Here’s to success when you are really doing something not too important.
What you’ll need to make this recipe:
- fresh corn
- jalapeños
- red onion
- cilantro
- limes
- apple cider vinegar
- sugar
- salt
- dried chilies (chili flakes)
I love serving Pickled Corn with anything I cook on the grill. It’s also great as an addition to soups and salads. Actually, you can just let your imagination run wild with this dish!
Serve Pickled Corn with Red Onions and Cilantro with these recipes:
- Sausage and Potato Foil Packs
- Slow Cooker Shredded Mexican Chicken
- Sweet Heat BBQ Chicken
- Herb Butter Roasted Chicken and Potatoes
- Slow Cooker Buffalo Chicken
- Slow Cooker White Bean and Ham Soup
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Pickled Corn with Red Onions and Cilantro
Fresh corn, sweet red onions, spicy jalepenos, and just picked cilantro, all put together in a hot vinegar brine. The recipe is short, sweet and proved it’s point – it’s delicious.
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Servings: 4
Ingredients
- 2 small dried chiles
- 1 seeded thinly sliced jalapeño
- 1/4 thinly sliced medium red onion
- 2 cups corn kernels (from about 2 ears)
- 1/4 cup fresh cilantro leaves with tender stems
- 1/4 cup fresh lime juice
- 1/4 teaspoon coarsely ground black pepper
- 1/2 cup white wine vinegar or apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon sugar
Instructions
- Mix first 7 ingredients in a bowl.
- Place ingredients in a quart size jar.
- In a small pot bring vinegar, salt, sugar and 3/4 cup water to a boil.
- Pour over corn. (Add water to cover, if needed.)
- Seal jar. Let cool; chill. Will keep up to 1 month.
Notes
Recipe from July issue of BonAppetit
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Making this recipe? Then make sure to follow us on Instagram @asouthernsoul and tag us with #asouthernsoul, so we can see what’s cooking in your kitchen!
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Christin@SpicySouthernKitchen
This recipe has my name all over it too! So many flavors- sweet, spicy, sour. Love the combo of ingredients!
Donya Mullins
Thanks for stopping by Christin! You are right about all the flavors. I hope you make it and let me know what you think.
xo,
~Donya
Talya Tate Boerner
Sounds amazing!
Donya Mullins
Thanks Talya! I hope you give it a try and let me know what you think.
xo,
~Donya
Dora Ouimet
Please state the name of the dried chilies for this recipe.
Donya
Hey Dora,
I use a dried red chili. I usually find them at my local farmers market but you could just use a pinch of dried red pepper flakes. Let me know how it turns out!
XO,
~Donya
Danielle moran
Help!Do you cook the corn first! ?
Donya
Hey there! Thanks for the question. Nope, you do not cook the corn first. Just cut it off the cob and go for it!. Let me know how you like it.
XO,
~Donya
Beverly McGuire
I don’t understand why this is not process in water bath canner for safely
Donya
Beverly, this recipe is for “quick pickling” and not canning. The corn relish is kept in the refrigerator so it does not need to be processed and sealed. I hope this clears thing up. Food safety is ALWAYS foremost in my mind and I would never share a recipe that would harm people.
~Donya