PICKLED CORN WITH RED ONIONS AND CILANTRO
Fresh corn, sweet red onions, spicy jalapeños, and cilantro, all put together in a hot vinegar brine make a great topping for grilled meats, burgers, tacos, and salads. Pickled Sweet Corn is a surprising, tangy, crunchy addition to any dish!
Provided by Donya Mullins
Time 10m
Number Of Ingredients 10
Steps:
- Mix first 7 ingredients in a bowl.
- Place ingredients in a quart size jar.
- In a small pot bring vinegar, salt, 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.
SMOKED CORN ON THE COB
Smoking corn gives it a unique flavor and then it's finished with a smoky lime butter right before serving! Try it for your next BBQ!
Provided by Elizabeth
Categories Appetizers and Snacks
Time 3h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
- Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
- Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 18.5 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 93.9 mg, Sugar 3.2 g
PICKLED CORN
This pickled corn is great with smoky grilled dishes. Start at least 4 days ahead of time to allow the corn to pickle. Kosher salt is best to keep it from being too salty.
Provided by Lynette !
Categories Vegetables
Time 5m
Number Of Ingredients 5
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.
SMOKY PICKLED CORN
Provided by Martha Stewart
Categories Summer Recipes
Yield Makes about 4 quarts
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat until hot but not smoking. Add garlic, bell peppers, onions, and tomatillos; reduce heat, and cook, stirring occasionally, until vegetables are slightly softened and peppers have brightened in color, about 5 minutes. Be careful not to overcook or brown; they should be crisp yet tender. Remove from heat, and set aside.
- In a nonreactive pot, combine all the remaining ingredients except corn, and bring to a boil over high heat.
- Add corn; there should be just enough liquid to cover them. Return to a boil, reduce heat to low, and simmer for 5 minutes. Add reserved vegetables, and return to a simmer. Turn off heat, and allow to cool to room temperature, uncovered.
- Cover, and refrigerate. Will last for 2 weeks, covered and refrigerated. Serve chilled.
PICKLED CORN
In our early married years my husband always talked about his grandmother's pickled corn but with a child's view point the only thing I could get out of him was that she pickled it on the cob in ten gallon crocks, that he and his brother used to get into before it was ready, and that it was really good. So after doing some searching when we didn't have a computer, I found some general directions in the Foxfire Wood Stove Cookery book and Carla Emery's Old Fashioned Recipe Book. I played around with proportions and found the right combination. If you are from W.Va., Kentucky, Georgia or anywhere along the Alleghany Mountain Range you will probably be familiar with this pickle. The flavor of the brine is similiar to saurkraut but the corn flavor still comes through. Good with mash potatoes.Hope you enjoy it.(yield depends on size of ears and method of canning. Cooking time is curing time)
Provided by bshemyshua
Categories Corn
Time P28DT1h30m
Yield 15 pints cut from ears, 72 serving(s)
Number Of Ingredients 3
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.
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