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