Pickled corn on the cob has become a summertime favorite at our house. With corn in season it’s the best time to make this side. I first made it from a recipe from Martha Stewart’s Real Simple magazine when we were eating fresh oysters at home. I wanted to make something fresh and tangy that would stand up well and pair with the most delicious oysters in the world, Island Creek Oysters!
This recipe is easy and I have added other vegetables to the mix over my times making it. Some of my favorite additions are cauliflower, carrots, garlic, celery and fennel.
You want to make this 2 days before you plan on serving it, and eat it within one week of making for the best results. The chili peppers give a little kick, you can add more or less based on your preference. I usually add an extra bay leaf or two as well for a little extra spice. The vegetables are fantastic on their own, but I highly recommend adding the red onions to burgers, sandwiches, and fish tacos. The sliced corn is great as well in the fish tacos, salads, or with fresh cilantro and tomatoes for a quick salsa.
4 ½ cups cider vinegar
6 cups water
¾ cups Sugar
¼ cup coarse salt
1 dried bay leaf
7 red Thai chilies, 3 split open
8 large ears of corn, shucked and cut into 1.5″ medallions
1 large red onion, thinly sliced
1. Bring vinegar, water, sugar, salt and bay leaf to a boil making sure sugar dissolves. Stir in chilies and let cool about 10 minutes until warm.
2. Cut and prepare corn and onion (or whatever vegetables you want to use) and layer in jar or bowl.
3. Pour warm vinegar mixture over corn and onion and cover completely leaving jar open for an hour or two to cool before closing and putting in refrigerator for at least 1-2 days.
Serve cold and enjoy!