Pickled Corn
Pickled Corn
Ingredients
- 1 cup (150 g) cooked corn kernels (from 1 to 2 ears corn) (see note)
- 1 small red onion, thinly sliced
- 1 jalapeño chili pepper, seeded and thinly sliced
- 3 tbsp cilantro leaves and stems
- 1/4 tsp cumin seeds
- 1/2 cup (125 ml) white vinegar
- 1/2 cup (125 ml) water
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
- In a 2-cup (500 ml) glass jar, place the corn, onion, jalapeño and cilantro in alternating layers to create two layers of each ingredient. Set aside.
- In a small pot over medium heat, toast the cumin seeds, stirring constantly, until fragrant. Add the remaining ingredients. Bring to a boil until the sugar and salt have dissolved.
- Pour the boiling liquid over the vegetables in the jar, pressing down to fully submerge the ingredients in the liquid. Let cool. Cover and let marinate for 8 hours or overnight in the refrigerator before serving. The jar of pickled corn will keep for 1 month.
Pickled Corn