Pickled Corn

2018-01-08

Photos

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Recipe

Combine 2 small dried chiles, 1 seeded thinly sliced jalapeno, 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.

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Nutritional Info

This information is per serving.

  • Protein

    3
  • Fat Total

    1
  • Calories

    1234
  • Sodium

    1073