Recipe: Pickled Corn on the Cob


I recently had a hankering for chicken adobo from Guerrilla Street Food. Sadly, it was sold out, so Plan B was sour fried chicken served with little wheels of pickled corn on the cob. They were showstoppers: sweet, crisp and spicy, an absolute celebration of summer. Next time you make it to the farmers market, get the freshest corn you can and whip up a batch for your next barbecue.


Pickled Corn on the Cob
Inspired by Guerrilla Street Food
3 to 5 servings


2 ears corn, shucked and cut into 2-inch pieces
3 Tbsp. kosher salt, divided
1 cup cider vinegar
1 cup water
1 cup white vinegar
¼ cup sugar
3 Tbsp. pickling spice
1 tsp. red pepper flake


• In a bowl, add the corn and 2 tablespoons salt. Fill the bowl with enough water to cover the corn.


• In a large pot, combine the cider vinegar, water, white vinegar, sugar, pickling spices, the remaining 1 tablespoon salt and red pepper flake. Bring to a boil over high heat, stirring until the salt and sugar dissolve. Remove from heat.


• Drain and rinse the corn. Place the corn into large mason jars or another container with an airtight lid. Pour the brine over the corn to completely cover. Seal tightly and refrigerate at least 1 to 2 hours, until completely chilled. Pickled corn on the cob will keep 1 to 2 days.

Dee Ryan is a longtime contributor to Sauce Magazine.