Pickled corn is easy to make and is a great condiment for tacos, hotdogs, salads, and more!
2 Small Dried Chiles (Optional)
1 Fresh Jalapeño Chile (Seeded & Thinly Sliced)
1/4 Medium Red Onion (Thinly Sliced)
2 C. Corn Kernels (Cooked, From About 2 Ears of Corn)
1/4 C. Fresh Cilantro Leaves with Tender Stems
1/4 C. Lime Juice
1/4 tsp. Black Pepper, Coarse Ground
1/2 C. Champagne White Wine Vinegar
2 tsp. Kosher Salt
1 tsp. Granulated Sugar
3/4 C. Water
Combine the all of the non-liquid ingredients in a heatproof (canning-type) 1-quart jar (that is: 2 small dried chiles, the seeded sliced jalapeño, red onion slices, corn kernels, cilantro, and black pepper). Pour the fresh lime juice over the mixture in the jar.
In a small, heavy saucepan, combine the vinegar, kosher salt, and sugar with 3/4 cup water. Stir to dissolve salt and sugar as you bring it to a boil over medium-high heat. Pour boiling liquid over the jarful of corn mixture. (Add additional water to cover the corn, if needed.)
Seal jar lid tightly. Allow to cool on a wire cooling rack before chilling in the refrigerator. Corn pickles will keep up to 1 month unopened.