Pickled Corn with Red Onion and Cilantro
Sometimes, while doing something not too important, you know, like reading, napping or just hanging out, you run across a really great thing. That's what happened to me last week. I was reading one of my favorite magazines, Bon Appetit and dreaming of cooking lots of great food, looking at beautiful photos when I ran across THIS recipe. Oh Lordie Day, stop right there, that thing had my name all over it! Fresh corn, sweet red onions, spicy jalepenos, and just picked cilantro, all put together ina hot vinegar brine. I gathered up my ingredients, washed my Mason jars, and started chopping. The recipe is short, sweet and proved it's point - it's delicious. Thus far, I've served it with grilled chicken, black beans, burgers and have loved each one. Here's to success when you are really doing something not too important...
Pickled Corn with Red Onions and Cilantro
Recipe from July issue of BonAppetit
2 small dried chiles
1 seeded thinly sliced jalapeño
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
1/4 teaspoon coarsely ground black pepper
1/2 cup white wine vinegar or apple cider vinegar
2 teaspoons kosher salt
1 teaspoon sugar
- 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.