Pickled Corn with Red Onions and Cilantro

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, I absolutely LOVE it pickled.

Pickled Corn may seem a bit strange but when fresh corn is combined with red onion, a few jalapeño slices, fresh cilantro, and zesty pickle brine, well, you’ve got something that’s totally irresistible!

Pickled Corn is so delicious with anything cooked 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!

What You Need To Make This Recipe

• Fresh Corn
• Jalapeños
• Red Onion
• Cilantro
• Limes
• Apple Cider Vinegar
• Sugar
• Salt
• Dried Red Chilies (chili flakes)

This recipe is super easy to make. It’s a “quick pickle” method that produces amazing flavor for simple ingredients.

How To Make Pickled Corn

• Cut the corn off of the cob. Slice the red onion, jalapeños and chop the cilantro.
• Add the corn, onion, jalapeños, cilantro, red chili flakes, pepper and lime juice to a bowl. Mix to combine.
• 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, 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.

Substitutions For This Recipe

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.

Serve Pickled Corn With These Recipes:

• Sheet Pan Hamburger Steak With Mushrooms And Onions
• Slow Cooker Shredded Mexican Chicken
• Sweet Heat BBQ Chicken
• Herb Butter Roasted Chicken and Potatoes
• Crock Pot Mexican Shredded Beef
• Slow Cooker White Bean and Ham Soup

4.22 from 19 votes

Pickled Corn with Red Onions and Cilantro

Author: Donya Mullins

Course: Extras, Salad

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 8

Print Pin Rate

Fresh corn, sweet red onions, spicy jalapeños, 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!

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

Recipe inspired from the July 2013 issue of BonAppetit.

Did you make my Pickled Corn with Red Onions and Cilantro?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!

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