Pickled Corn

Name: Pickled Corn
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon whole black peppercorns; 6 ears of corn, husked, cut crosswise into about 1 1/2 rounds; 10 garlic cloves; 6 Tbsps kosher salt plus more; 2 red chiles (such as jalapeño or Fresno), cut crosswise into thin rounds, seeded

Pickled Corn might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 46 calories, 2g of protein, and 1g of fat per serving. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, ears of corn, chiles, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cook corn in a large pot of lightly saltedboiling water until crisp-tender, about4 minutes. Using a slotted spoon, transferto a bowl of ice water.

Ingredients you will need

Water

Corn

Equipment you will use

Slotted Spoon

Bowl

Pot

Let cool; drain.

Layer corn, garlic, chiles, and peppercornsin a 4-quart glass or ceramic jar.

Ingredients you will need

Chili Pepper

Garlic

Corn

Stir 5 1/2 tablespoons salt and 2 quarts waterin a large bowl until salt is dissolved.

Ingredients you will need

Salt

Equipment you will use

Bowl

Pourover corn mixture.

Ingredients you will need

Corn

Place several plates orsmall bowls over vegetables to keep themsubmerged by at least 2". Cover jar withplastic wrap or a lid and let stand in a dark,cool place such as a cellar, closet, or pantryat room temperature (68°F–70°F is ideal) for4 days to pickle; taste corn. Want morepucker?

Ingredients you will need

Vegetable