Seasonal Recipes

Pickled Sweetcorn


3 ears of corn, shucked and charred, either on a grill or over a gas stovetop
8 sprigs cilantro
1 large shallot (or 2 small), thinly sliced
¾ cup apple cider vinegar
1 cup filtered water
1 teaspoon raw honey (or natural cane sugar)
2 ½ teaspoons salt
¼ teaspoon fresh ground pepper

Note: charring the corn is optional, but I love how it gives the corn a smokiness you otherwise wouldn’t taste.  Additionally, you could substitute the nectarine for what is in season and available to you, fuzzy peaches make a for a lovely pairing as well.

Heat a stove or grill on a low flame; let the corn cook in 20-30 second intervals.  Using tongs, rotate the corn to cook and char evenly – you will hear a crackling sound and smell the corn cooking. (If you are using a grill, the same technique applies.)  Remove and let cool.  Once cooled, place the corn upright on a large cutting board; using a sharp knife, start from the top of the ear and cut straight down, dislodging the kernels from the cob.  Rotate and repeat this process on all sides of the corn.  Set corn kernals aside and dispose of the cobs. (Fun fact: you could keep the cobs and use them later for a vegetable stock or chowder.)

In a 2-quart heatproof jar, evenly layer the corn with the shallots and cilantro.

In a medium saucepan, over medium heat, combine the cider vinegar, water, honey (or sugar), and salt and pepper.  Bring contents to a boil, stirring to dissolve the honey and salt.  Once dissolved, turn off heat and remove.  Pour hot contents over the corn, shallots and cilantro.  Let cool to room temperature; then seal jar and chill in the refrigerator for at least 1 hour, or up to a few weeks. (The longer the corn pickles, the more flavor it will take on.)

Source : Dolly and Oatmeal