Fresh corn, sweet red onions, spicy jalapenos, and cilantro, all put together in a hot vinegar brine, make a great topping for grilled meats, burgers, tacos, and salads. Pickled Sweet Corn is a surprising, tangy, crunchy addition to any dish!
Layer it on top of BBQ Grilled Hot Dogs, a Fresh Tomato Salad, or dip Salami Chips into it!
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Sweet corn is at the height of the season right now. Not only do I love it slathered with butter as a side dish or in Mexican Corn Dip, but I absolutely LOVE it pickled. And quick pickling is a great way to get the pickled flavor without the hassle of canning anything.
Pickled Corn is delicious with anything cooked on the grill. It’s also great in soups and salads. With this dish, you can let your imagination run wild!
Pickled Corn Ingredients
- The Veggies: To pickle corn, I use fresh corn (of course), jalapenos (deseeded for less spice), and red onion for tang.
- Flavor Additions: I like adding fresh cilantro and lime juice for a Mexican-inspired flare. These add a little brightness and punch of flavor. I also add dried red chili flakes for a little more heat but feel free to leave these out for less spice.
- Pickling Basics: Any good pickle recipe needs vinegar, sugar, and salt. I use apple cider vinegar for this one and white cane sugar.
Variations And Additions
- If you are not a fan of cilantro, feel free to substitute parsley.
- You can also alter the amount of heat by putting in half of the suggested amount of jalapeño pepper.
- White vinegar can be used in place of apple cider vinegar.
How To Make Quick Pickled Corn
- Add the corn kernels, onion, jalapeños, cilantro, red chili flakes, pepper, and lime juice to a bowl. Mix to combine, then transfer to a quart-size jar.
- In a small pot, bring vinegar, salt, sugar, and water to a boil. Pour this over corn, adding water to cover it, if needed.
- Seal jar. Let cool, then store in the refrigerator until ready to use!
What Is Quick Pickling?
Quick pickled vegetables are also known as refrigerator pickles. They are fresh veggies like my Cucumber and Onion Refrigerator Pickles that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. They don’t require canning and sealing. This is a great method to use when you want all the flavor of pickles but don’t want to go to the trouble of traditional canning.
Commonly Asked Questions
Since this is quickly pickled, it will last 2 weeks in the refrigerator in an air-tight container.
No, these must be kept in the fridge! Quick pickling only uses vinegar to preserve it. Canning creates an air-tight seal, thus preserving whatever is inside.
What To Serve With Sweet Pickled Corn
Pickled corn is as versatile a condiment as Ketchup! It elevates everything from Sheet Pan Hamburger Steak With Mushrooms And Onions and Herb Butter Roasted Chicken and Potatoes to Crock Pot Mexican Shredded Beef and Slow Cooker Shredded Mexican Chicken.
More Quick Pickle Recipes To Try
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If you tried this Pickled Corn with Red Onions and Cilantro Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 teaspoon red chili flakes
- 1 seeded thinly sliced jalapeño
- ¼ thinly sliced medium red onion
- 2 cups fresh raw corn kernels (from about 2 ears)
- ¼ cup fresh cilantro leaves with tender stems
- ¼ cup fresh lime juice
- ¼ teaspoon coarsely ground black pepper
- ½ 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 ¾ 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
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Jeanne Liechty
Love this recipe I have made it 3 times and since fresh corn season is over I just make it without the corn and just add more onions..
Wonderful! Thanks so much.
~Donya
Erica Archibald
I’ve canned this recipe from the first time I made it and it’s wonderful and shelf stable!
Lisa
Is it possible to do this and can it to be shelf stable, instead of putting it in the fridge? I currently have a 150 sq ft patch of corn growing in my garden. This would be perfect for throughout the year. Thanks
I’m sure it can be canned but I have not tested it. Let me know if you do.
~Donya