Pickled Corn

Name: Pickled Corn
Prep time: 15 min
Total time: 15 min
Yield: 16 servings
Ingredients: 4 medium ears sweet corn, husked; 1 cup white vinegar; 1/2 cup water; 1/4 cup sugar; 2 garlic cloves, thinly sliced; 1 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 1 pinch crushed red pepper flakes

TOTAL TIME: Prep: 15 min. + chilling YIELD: 16 servings

When fresh corn is in season and you're overeating it straight off the cob, try making pickled corn instead! —Amanda Phillips, Portland, Oregon

Ingredients

4 medium ears sweet corn, husked
1 cup white vinegar
1/2 cup water
1/4 cup sugar
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 pinch crushed red pepper flakes

Directions

1. Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars if desired; seal tightly. Refrigerate at least 2 hours before serving. Store in the refrigerator for up to 2 months.

Nutrition Facts

1/2 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.

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