This summer has been pretty dismal as far as culinary pursuits go, but as late summer vegetables start to make their appearance, getting in the kitchen becomes less arduous and more…mandatory. Just, duh. Sweet corn is just starting to come into it’s own around here, and I got a little hasty and pickled some of the earliest ears.
The recipe comes from Bon Appétit and combines cilantro, jalapeño, and red onion with sweet corn to create a spicy relish that was great on all the avocado toast I ate last week and continues to rock on the black bean bowls I’m eating this week. It’s a quick make with a great payoff.
Pickled Sweet Corn with Jalapeño, Cilantro, and Red Onion
Recipe from Bon Appétit
Ingredients
- 4 ears of corn (about 2½ pounds)
- ½ small yellow or red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 4 large sprigs cilantro
- 1 cup distilled white vinegar
- 2 tablespoons kosher salt
- 2 teaspoons sugar
Instructions
- Cook corn in a large pot of boiling water (unsalted) until bright yellow and just cooked through, about 2 minutes. Transfer to a colander set in an ice bath to cool. Drain; cut kernels from cobs. Place kernels in jar and add onion, jalapeño, and cilantro. ?
- Bring vinegar, salt, sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jar and cover. Let cool, then chill. The relish keeps for a couple of months in the fridge.
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