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Pickled Corn

Name: Pickled Corn
Cuisine: mexican
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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1.
Combine 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, and 1/4 teaspoon coarsely ground black pepper in a heatproof 1-quart jar. Bring 1/2 cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon 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 unopened.

Recipes sourced from Epicurious.com.

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