I try to always have my fridge full of fun toppings to throw on any dish to make them more dynamic and interesting. Of course, pickling is one of the quickest and easiest ways to do that. Throw these kernels in soups, salads, on top of meat dishes, or even in some savory oatmeal. Big fan.
- 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
One 1-qt. canning jar or two 1-pint jars with lids
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.
Do Ahead: Corn can be made 2 months ahead. Keep chilled.