It’s corn season again and I've reached the point where I've managed to satiate myself with the thrill of fresh sweet corn straight off the cob, and I'm finally ready to consider new ways to cook it.
Thus, with a little luck combined with a fresh supply of corn on the cob, pickled corn coblets were conceived. It only takes a day or two in their pickling liquid, and they are good to go. They are a great alternative condiment - and so addictive that I even snack on them straight out of the fridge. They are a wonder at picnics and a surprise at potlucks. Here's a handy bonus: they are even good hot and don’t require any further seasoning - such as a good slathering of butter and/or lime.
Once the new thrill wore off, I even experimented with cutting the corn off the cob and I've added the kernels to salads and pasta dishes. They give a crisp, refreshing zing - and I promise, they will certainly catch your attention.
Corn Coblets, Pickled
3 ears corn, husk, wash, trim, and cut into 3/4" coblets
4-5 sprigs oregano, rinsed
2 cups apple cider vinegar
3 cups water
1/4 cup salt
2 cloves garlic, peeled, slightly flattened
2 bay leaves
8 whole cloves
4 whole hot dried chili peppers
Prepare the pickling liquid: bring the vinegar, water and salt to a boil. Reduce heat and add garlic, bay, cloves, and hot peppers and simmer 3-4 minutes.
Add corn coblets and simmer briefly - depending on corn tenderness, an additional 2-3 minutes. Don't overcook.
Pack corn into a glass container interspersed with oregano, garlic and peppers; cover with pickling liquid and seal. Cool, and store in fridge 1-2 days before using. Will last up to a month in fridge. Yield: 1 qt or more ~~