Quick Pickled Corn on the Cob

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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!

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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.

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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.

Ingredients: 

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

Directions:

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.

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2. Cut and prepare corn and onion (or whatever vegetables you want to use) and layer in jar or bowl.

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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!

 

 

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Herb Buttered Corn on the Cob

Corn on the cob is such an easy and delicious side dish.  Cooking the corn can be done several different ways: boiling, roasting, or grilling with husks on or off.  I personally like the corn grilled with the husks off, the little char marks make for a nice crispy look and bite.  For a little extra flavor I made a seasoned butter to rub on the corn after coming off the grill.

Herb butter can be made in any combination that you may like.  My favorite combination for on corn is cilantro, chive, and parsley with garlic.   For this round I didn’t have cilantro, so it’s just garlic, chives, and parsley with 1 stick of unsalted butter and salt.

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Let the butter sit out for about 30 minutes to soften up, or if you don’t have time you can put it in the microwave for about 10 seconds to soften the butter without melting it.  Mince the garlic and herbs then mix into the butter with a dash of salt.  At this point you can roll the butter in wax paper then put in the fridge if you want a log of butter to cut or roll the corn on, or you can leave it in the bowl like I did.

 

Grill the corn on a hot grill for about 15 minutes, turning a 1/4 turn every 3-4 minutes until you start to get grill marks on a few of the kernels as shown below.  While still hot, butter the corn and serve immediately.

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