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On Monday’s Wild Chef thread a few readers asked about a recipe for pickled corn on the cob, and so ye shall receive. I’ll admit to never having heard of pickled corn until I read about it in a recent issue of Bon Appetit, but after some research, it seems this really is a thing. It’s particularly popular in the South where you can apparently find jars of pickled corn on the cob alongside the pickled eggs in dive bars and backcountry gas stations.
I can’t stake my reputation on the edibility of pickled corn, as my first batch is still fermenting away in the basement. I plan on giving it a taste test in a week or so. Until then, here’s a recipe so you can take advantage of all the corn being sold on street corners and at farmer’s markets around the country.
A couple of notes before starting:
1. In reality, this is fermented corn, rather than a vinegar pickle. If you want something along those lines, check out this quick-pickle recipe from–and this is a first for the Wild Chef–Martha Stewart.
2. You’re going to need a large jar with an oversized opening or other big vessel for the pickling process. If you have an old pickling crock, that would be ideal. I used a gallon pickle jar that was just the right size.
Pickled Corn on the Cob
– 6 to 8 ears of sweet corn, husked and silk removed
– 10 cloves of garlic
– 3 jalapeños, seeded and sliced into rounds
– 1 tsp. black peppercorns
– 6 Tbsp. kosher salt for brine
– 2-plus quarts of water
1. Cut the ears of corn into 1 1/2-inch lengths. You should get about four to five pieces per cob.
2. Bring a large pot of water to a boil and add the corn.
3. Cook for 5 minutes. Remove the corn to an ice-water bath.
4. When the corn is cool, add them to the jar or crock, along with garlic cloves, jalapeños, and peppercorns.
5. Whisk salt into 2 quarts of water until it is dissolved. Pour brine over the corn, adding more water if necessary to cover the cobs completely. If you’re using a pickling crock, weight the corn down with a plate or other heavy object to keep it submerged. Cover with towel or plastic wrap and set jar in a cool, dark room or cellar.
6. Let the corn ferment for one week at room temperature. Like sauerkraut, the longer it sits, the sourer it should get. When you’ve reached the desired taste, seal the jar with tight fitting lid and refrigerate. The corn should last up to three months.