Preserve the last days of summer by pickling fresh, juicy corn kernels straight off the cob. Add these sweet, punchy kernels to watermelon salad for a tangy twist, or to tacos in place of pickled red onions. Pro tip: save the cobs for making corn stock!

Quick Info

⏱️ 120 min • 🍽️ 3 servings • ⭐ 53%

Nutrition

238 cal • 6g protein • 49g carbs • 2g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Appetizers] • [Sides]

Ingredients

• 4 ears of corn, shucked, kernels cut off (3–4 cups)
• 2 garlic cloves, halved
• 1 shallot, thinly sliced
• 1 serrano pepper, halved lengthwise and seeded
• 1 cup distilled white vinegar
• ½ cup apple cider vinegar
• ¼ cup granulated sugar
• 1 tablespoon coriander seeds, lightly toasted if desired
• 1 tablespoon whole black peppercorns, lightly toasted if desired
• 1 tablespoon kosher salt

Instructions Preview

1. Add the corn kernels, garlic, shallot, and…
2. In a small pot, combine the white and appl…
3. Strain the hot pickling liquid into the ja…

…and 1 more step

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Recipe by: Amanda Berrill • From: Tasty