Pickled Corn

By MaryEllen

You can mix pickled corn into salads, pasta salads, potato salads, salsas, or as a taco topping.

Ingredients

• 1 1/2 1 1/2 1/2 cups fresh corn
• 1 1/2 1 1/2 1/2 cups fresh corn
• 1 1/2 1 1/2 1/2 cups fresh corn
• 1 1 1 jalapeño or serrano pepper, halved lengthwise
• 1 1 1 jalapeño or serrano pepper, halved lengthwise
• 1 1 1 jalapeño or serrano pepper, halved lengthwise
• 1 1 1 fresh bay leaf
• 1 1 1 fresh bay leaf
• 1 1 1 fresh bay leaf
• 3/4 3/4 3/4 cup white vinegar
• 3/4 3/4 3/4 cup white vinegar
• 3/4 3/4 3/4 cup white vinegar
• 1/2 1/2 1/2 cup water
• 1/2 1/2 1/2 cup water
• 1/2 1/2 1/2 cup water
• 1/3 1/3 1/3 cup sugar
• 1/3 1/3 1/3 cup sugar
• 1/3 1/3 1/3 cup sugar
• 1 1 1 tablespoon salt
• 1 1 1 tablespoon salt
• 1 1 1 tablespoon salt

Details

Servings 1
Adapted from food52.com

Preparation

Step 1

Place the corn kernels, jalapeño halves and bay leaf into a 16-ounce jar. Set aside.
In a small pot, stir together the vinegar, water, sugar and salt. Place over high heat and bring to a boil. Once boiling, remove from heat and pour the hot liquid into the jar to cover the corn. Discard any remaining pickling liquid you may have left. Carefully place the lid on top of the jar and let sit until cool to the touch.
Once cool, place into the fridge and let chill overnight. Keep chill until ready to use.