Did you know that corn is both a vegetable and a grain? This is because it contains an entire grain kernel, but it’s also part of the grass family. This incredible plant has been cultivated for over five thousands years, and is considered a staple food in many countries in the world. We might not think of corn immediately when it comes to staple foods, but corn is actually the most widely grown grain crop in all of Americas.
One of the most common ways to enjoy corn is corn on the cob. And when we think of corn on the cob, we think of grilled corns, but this starchy vegetable is actually far more versatility than you might think. Aside from the incredible beer-battered corn-on-the-cob recipe we introduced to you, another favourite of ours, especially during hot weather, is pickled corn on the cob!
How to make refreshing summer-perfect pickled corn on the cob.
6 ears of corn, husked and silk removed
10 cloves garlic coarsely chopped
2-3 chili peppers seeded and lightly chopped
1 tsp black peppercorns
6 Tbsp sea salt
2 litres water
How to prepare:
- Before you start anything, make sure you have a large jar sizable enough to fit all the ingredients. Cut up ears of corn into 2-inch pieces.
- Bring a large pot of water to a boil before adding the corn pieces. Cook for 5 minutes then place in an ice bath to cool down.
- Once the corn is completely cooled, add all the pieces to a jar with peppercorns, peppers, and garlic.
- Bring 2 litres of water to a boil, dissolving the salt. Pour the brine into the jar, covering all the ingredients. Add more water if needed.
- Store the jar in a cool, dark place for 4 days before serving. Or keep in the fridge from then on for up to 3 weeks!
Have you tried pickling corn on the cob? Is there something that should be pickled that we don’t know about? Let us know in the comments!