Best Pickled Corn Recipes

PICKLED CORN ON THE COB

Steps:

• Rinse the corn, and place in a large bowl with the salt and enough water to cover. Refrigerate until needed. Sterilize two 1quart jars in simmering water for 5 minutes.
• In a large stock pot, stir together the vinegar, sugar and pickling spice. Add the bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally to be sure the sugar has dissolved.
• Drain and rinse the corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove the cinnamon stick and bay leaves from the liquid, and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. The corn should be completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings.
• Process the jars in a hot water bath for the time recommended by your local extension in your area. Most areas require about 10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening.

PICKLED CORN

Steps:

• Shuck and clean corn silk from fresh corn. We usually give this job to the children while they sit on the back porch.
• Fill a large stock pot with water and bring to a boil.
• Scald the ears of corn 2-3 minutes and remove to a kitchen table or counter to cool just enough to handle.
• At this point you can leave corn on the ears and pack in 1 gallon jars, lay ears in an 8-10 gallon crock or cut the corn off the ears and fill a clean white cotton pillow case with the cut corn then lay in your crock. We find the most consistent results with a crock.
• Use 1 cup salt to 1 gallon of water and stir to dissolve making your brine 1 gallon at a time because the amount you use will depend on whether you leave the ears whole or cut the corn off the cob.
• Once the corn is in jars/crock pour the brine over the corn to cover.If you use a crock lay a glass or stoneware dinner plate upside down over the top and weight it down with a large stone. If you use the gallon jars very loosely screw flats and rings on so the tops will not bulge or burst as the vegetable ferments.
• Cover crock with a loose cloth or cover with plastic wrap and tape to keep dust and bugs out.
• Set in a cool, dry place to cure for 4 weeks. Be sure to check the brine level every 7-10 days and make more brine as needed.
• If scum develops because of the fermentation, skim off, replenish liquid and recover.
• At the end of 4 weeks you may can the loose corn in canning jars according to directions for saurkraut or you may leave in crock. You just have to keep checking the liquid level and replenishing as needed.
• If using gallon jars, hand tighten and keep under refridgeration or can as you would saurkraut.
• To use: you may rinse and heat to boiling with a little water and butter or if you have pressure canned it you may eat straight from the jar. My husbands favorite way.

PICKLED SWEET CORN RELISH

Steps:

• Combine all ingredients in a medium bowl. Toss well before serving.
• Serve on grilled chicken, hot dogs, sausages, pork, fish, tacos, chili, omelets, tomato soup and more.

QUICK-PICKLED CORN

Steps:

• Bring vinegar, 6 cups water, sugar, salt, and bay leaf to a boil, stirring to make sure sugar dissolves. Stir in chiles, and let cool until warm, about 10 minutes.
• Meanwhile, cut corn crosswise with a heavy chef's knife into pieces about 1 1/2 inches long (you should get 4 or 5 pieces from each ear). Layer corn and onion in a very clean 4-quart glass jar with a clamped top or a lid and screw-top band. Pour warm vinegar mixture over corn and onion to cover completely (discard any leftover liquid). Leaving jar open, refrigerate until liquid is cool, about 1 1/2 hours, then shut jar. Refrigerate corn at least 1 day and up to 2 days. Serve cold.

PICKLED CORN IN THE JAR

Steps:

• Silk and wash corn.
• Place in large pots and bring to a rolling boil for 20 minutes.
• Pour off hot water and rinse in cold water.
• until corn becomes cool enough to handle.
• Cut corn from cob with a knife. (A tomato.
• slicing knife works great).
• Wash jars and lids in hot water.
• Pack corn into jars up to the bottom rim.
• (EITHER 4 QUART JARS OR 8 PINT JARS).
• PINTS add (1)level teaspoon salt to each jar.
• QUARTS add (1) Heaping teaspoon salt to each jar.
• Fill jars up to the top rim with warm water.
• Place lids and rings on jars VERY loose.Place in a cool place on a towel.
• Let it work for 9 to 14 days. As water goes down in jars, add a little salt and fill water back to rim.
• When pickling is done, tighten lids.

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS

Steps:

• Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
• On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
• Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
• While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
• Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
• Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
• Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
• Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
• Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

PICKLED CORN

Steps:

• Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool; drain.
• Layer corn, garlic, chiles, and peppercorns in a 4-quart glass or ceramic jar.
• Stir 5 1/2 tablespoons salt and 2 quarts water in a large bowl until salt is dissolved. Pour over corn mixture. Place several plates or small bowls over vegetables to keep them submerged by at least 2". Cover jar with plastic wrap or a lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68°F-70°F is ideal) for 4 days to pickle; taste corn. Want more pucker? Let it sit for 1-2 more days, then serve or refrigerate for up to 3 weeks.

PICKLED CORN

Steps:

• Combine 2 small dried chiles, 1 seeded thinly sliced jalapeño, 1/4 thinly sliced medium red onion, 2 cups corn kernels (from about 2 ears), 1/4 cup fresh cilantro leaves with tender stems, 1/4 cup fresh lime juice, and 1/4 teaspoon coarsely ground black pepper in a heatproof 1-quart jar. Bring 1/2 cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon sugar, and 3/4 cup water to a boil; pour over corn. (Add water to cover, if needed.) Seal jar. Let cool; chill. Will keep up to 1 month unopened.

PICKLED CORN

Steps:

• Place one quart canning jar and a ring into a pot of water. Bring to a rolling boil for five minutes. Meanwhile, put a canning lid into a small pot and bring to a simmer.
• Cut corn off the cobs. (A good way to do this is to place a paper bowl upside down in a large mixing bowl, and rest the stem end of the cob on the bowl. This allows you to slice the corn straight into the bowl without nicking your knife.).
• Carefully remove the jar from the water and drain. Add salt, vinegar and sugar. Pack the corn into the jar (4 1/2 lbs of corn-on-the-cob should make about 1 quart). Fill jar with water, leaving 1" headspace. Set the lid on the jar and loosely set the ring in place.
• Store jar in a cool place for 1-2 weeks, then tighten the ring and store in the refrigerator until ready to use.
• Suggestion: rinse well with cold water, drain thoroughly, then saute in bacon grease with diced onion, and red and/or green bell pepper. Add crumbled bacon before serving.

PICKLED BABY CORN

Steps:

• Husk and boil corn for 4 minutes-- no longer than that.
• Pack into hot jars and cover with syrup made by boiling other ingredients 5 minutes.
• Seal in jars according to manufactuers instructions.

PICKLED SWEET CORN RAINBOW RELISH

Steps:

• Put corn, red and orange bell peppers, jalapeño and red onion in a large bowl. Bring vinegar, salt, sugar and 1/4 cup water to a boil and immediately pour over relish. Let cool in the fridge for at least 1 hour or up to overnight. Will stay good for up to 1 month.

PICKLED BABY CORN

Steps:

• Prepare 6 pint jars with lids.
• Combine the red pepper, green pepper, hot green pepper and garlic.
• Toss and set aside.
• Prepare liquid by combining vinegar, sugar, water and pickling salt in a large stainless steel or enamel saucepan.
• Bring to a boil-boil for 5 min.
• Add the corn and return to a boil for 2 min.
• Divide the pepper mixture evenly between each jar, pack the corn in snugly and add boiling liquid leaving 1/2 inch head space.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

PICKLED CORN

Steps:

• 1). Cook your White Hickory King Corn until done.
• 2). In another large pot mix 2 cups of vinegar to 1 gallon of spring water to a rolling boil. This is a step you estimate how much liquid you will need and you can always make another pot to finish up what amount of corn you have.
• 3). Sterilize pint jars and lids per Ball jar directions.
• 4.) Cool the corn until you can handle it, cut it off the cob and fill jars to 1 inch from the top.
• 5). Put 1/2 tsp of canning salt in the jar on top of the corn.
• 6). Fill with boiling liquid leaving 1/2 inch headspace.
• 7). Wipe rim of jars, place on sterilized lid and band, tighten snuggly by hand.
• 8). Place in a cool dark place to work, approximately 6 - 8 weeks.
• 9). When done working, you can take the jars of pickled corn, remove caps, fill with spring water again leaving 1/2 inch headspace, replace lid with clean lid and place in a water bath canner to seal for about 15 minutes.

PICKLED CORN

Steps:

• 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 hour before serving. Store in the refrigerator for up to 2 months.

PICKLED STRING BEANS, POLE BEANS, AND CORN

Steps:

• Wash 8 glass pint jars and lids (you can use canning jars, but you don't need to) in hot soapy water and rinse well.
• Trim stem end of beans and cut away any bruises or bad spots.
• Place about 2 tablespoons corn and 1 1/2 teaspoons coriander seeds in each jar. Pack tightly with beans and add 2 more tablespoons corn.
• Bring 3 3/4 cups water, the vinegar, and the salt to a boil. Pour hot liquid over beans, covering them completely and leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand until completely cool. Store in the refrigerator and serve within a week.

GRILLED OYSTERS WITH CRAWFISH BUTTER, PICKLED CORN AND CHIVES

Steps:

• Shuck oysters if not already. Season raw oysters with salt and pepper and set aside in the fridge while grill is getting ready. Take about 1 tablespoon of crawfish butter and place atop each oyster. Grill oysters on medium heat, covered for about 5 minutes or so till butter is melted and oysters are cooked through. Carefully place oysters on a serving tray lined with rock salt or on a thick cloth napkin. You want to make sure that none of the oyster liquor or melted butter runs off. I used pickled baby corn for this recipe and just cut the kernels off and tossed with a little bit of salt & pepper, olive oil and a teaspoon of white wine vinegar. Depending on what brand or type you use you may have to cut the kernels smaller. You could also make your own if feeling adventurous. When ready to serve, top with pickled corn kernels and chopped chives. Drizzle with just a touch of olive oil. Chef: Michael O'Boyle Credits: ChickenFriedGourmet.com

PICKLED CORN

Steps:

• 1. Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool, drain.
• 2. Layer corn, garlic, chiles, and peppercorns in a 4 quart glass or ceramic jar. Stir 5 1/2 tablespoons salt and 2 quarts of water in a large bowl until the salt is dissolved. Pour over the corn mixture.
• 3. Place several plates or small bowls over vegetables to keep them submerged by at least 2 inches. Cover the jar with plastic wrap or a lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68 to 70 degrees is ideal) for 4 days to pickle the corn. You can let it sit for 1-2 more days if wanted and then serve, or refrigerate for up to 3 weeks.

CORN BREAD CASSEROLE WITH PICKLED JALAPENOS

Steps:

• PREHEAT oven to 350 degrees F. Grease a 9-inch square baking pan;* set aside. IN A LARGE BOWL, stir together the whole corn, creamed corn, muffin mix, sour cream, butter, jalapenos, and salt. Pour batter into the prepared pan. Bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean. *If desired, pour batter into eight 6- to 8-ounce ramekins. Bake for 40 to 45 minutes.

PICKLED CORN RELISH ON A HOUSE SMOKED TROUT AND CRABMEAT CAKE

Steps:

• Saute yellow onion and garlic in olive oil until soft. Add green and red peppers and saute for another 3 minutes, then remove from heat and allow to cool. In a medium mixing bowl, add smoked trout, crabmeat, and chilled pepper and onion mix. Fold in remoulade, egg whites, green onions, and 1/2 of the panko bread crumbs. Season, to taste, with salt and pepper. Mold to desired size and roll into remaining bread crumbs. Pan fry in olive oil, 2 minutes per side.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Mix together in mixing bowl. Refrigerate.
• Husk the corn and cut the kernels off the cob. Combine all ingredients, except the corn, in a pan and simmer for 15 minutes. Add the corn and simmer for 5 more minutes. Cool and serve.

SWEET CORN, WHITE CHOCOLATE, STRAWBERRY AND PICKLED JALAPEñO ECLAIRS

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
• For the pickled jalapeños: Place the sugar, vinegar, salt and 1/2 cup water in a container. Shake to combine, then add the jalapeños and let sit for at least 30 minutes.
• For the pâte à choux: Meanwhile, in a small saucepan, combine 1/2 cup water with the butter, cinnamon and salt and bring to a boil. Reduce the heat to medium, add the flour all at once and stir vigorously with a wooden spoon or rubber spatula. Cook, stirring constantly, until the mixture has formed a ball, has a slightly sweaty sheen to it and has pulled away from the pan.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until it cools down, 2 to 3 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added in the next step.
• Beat in 2 eggs, 1 at a time. Do not add the second egg until the first is fully incorporated. Check the consistency of the batter; it should fall off the spoon in a smooth, elastic stream. If it does not, whisk the third egg in a separate bowl, add half to the batter and beat until smooth. Check the consistency again and add the other half, if needed.
• Transfer the batter to a pastry bag fitted with a large round tip. Pipe six 4-inch-long eclairs onto the prepared sheet pan, making sure to leave at least 1 inch between each eclair. They grow! Bake until golden brown, 20 to 25 minutes, then set aside to cool.
• For the sweet corn pastry cream: Meanwhile, whisk 1/2 cup of the heavy cream and the cornstarch in a small bowl until there are no lumps. Set the slurry aside.
• Place 4 cups of the heavy cream, 1 cup of the sugar and 2 teaspoons of the vanilla extract in a medium saucepan. Turn the heat to low and allow it to come to a gentle boil, stirring occasionally.
• Meanwhile, place the eggs and remaining 1 cup sugar in a large bowl and beat aggressively with a whisk until the mixture thickens and turns pale yellow. When the cream comes to a boil, remove from the heat. Whisk half of it into the egg-sugar mixture, then immediately whisk the cream-egg-sugar mixture back into the saucepan of hot cream. Turn the heat to medium and whisk for 2 to 3 minutes, then gradually whisk in the reserved slurry.
• Cook, whisking frequently, until the mixture has thickened to the consistency of a pudding. Remove from the heat and strain through a fine-mesh strainer into a bowl. Place the bowl in an ice bath until the pastry cream is completely cool, at least 10 minutes.
• Place the corn kernels, remaining 1/4 cup heavy cream and remaining 1 teaspoon vanilla extract in a medium saucepan. Bring to a low boil and cook, stirring occasionally, for 5 minutes. Transfer the mixture to a blender, add half the pastry cream and blend until smooth. Fold the mixture into the remaining pastry cream, then transfer to a pastry bag fitted with a small round tip. Set the bag with the sweet corn pastry cream aside.
• For the glaze: Set up a double boiler over medium heat. Place the white chocolate chips and coconut oil in a heatproof bowl and set the bowl over the boiling water, making sure the bottom of the bowl does not touch the water. Stir until the chocolate has melted.
• For serving: Cut a small hole in the end of each eclair using a paring knife, then fill the eclairs with the sweet corn pastry cream. Pour the melted white chocolate over the eclairs, then arrange the fresh strawberries, freeze-dried strawberries and pickled jalapeños on top.