Everyone knows how delicious pickles are; they might as well constitute their own food group. From pickle wraps to fried pickles to pickle sandwiches, these spears of vinegary goodness brings us joy in all their forms. Although cucumbers are the veggies we pickle most often, pickled corn is surprisingly delectable.

The Perfect Topping or Side Dish

Lyndsay Burginger

Pickled corn is the ingredient you never knew you needed. It's the perfect topping for tacos or hot dogs, and it adds a sweet, savory burst to your potato salad or nachos. Bringing it to the BBQ is a game changer! Sweet corn on the cob is already a summer classic, but making it into tangy side dish adds a whole new side to this summer food.

This recipe makes enough pickled corn for a 16-ounce jar, but you can easily double it with more ingredients and a large pot to make enough for a quart jar. Although the recipe calls for white vinegar, apple cider vinegar is a good replacement for pickling. For extra flavor, you can add red onion, red pepper or lime juice.

How to Make Pickled Corn

Place the corn kernels, jalapeño, and bay leaf into a 16-ounce jar.

Using a small pot, combine the vinegar, water, sugar and kosher salt. Place on the stove on high heat and bring mixture to a boil. Once the mixture is boiling, remove it from the heat and pour it into the jar. Any extra pickling liquid can be discarded.

Place the lid on top of the jar and allow it to cool off until room temperature. Once the jar is cool, place it into a cool place like the fridge and leave to chill overnight. Enjoy your sweet, tangy pickled corn!

Related Videos


Pickled Corn is a Summertime Treat 

Prep Time: 5 minutes | Cook Time: 10 minutes

16-oz jar

INGREDIENTS

  • 1 1/2 cups fresh corn, about 2 ears of corn worth
  • 1 jalapeño pepper, halved lengthwise
  • 1 fresh bay leaf
  • 3/4 cup white vinegar
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1 tablespoon kosher salt

Instructions

Place the corn kernels, jalapeño and bay leaf into a 16-ounce jar.

Using a small pot, combine the vinegar, water, sugar and kosher salt. Place on the stove on high heat and bring mixture to a boil. Once mixture is boiling, remove from the heat and pour into the jar. Any extra pickling liquid can be discarded.

Place the lid on top of the jar and allow it to cool off until room temperature. Once the jar is cool, place it into a cool place like the fridge and leave to chill overnight.