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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. Start at least four days ahead so that fermentation can go to work, and taste the corn for flavor as it pickles. We used Diamond Crystal Kosher Salt; other brands may result in a saltier pickle. Ingredients:
6 ears of corn, husked, cut crosswise into about 1 1/2 rounds |
5 1/2 tablespoons kosher salt plus more |
10 garlic cloves |
2 red chiles (such as jalapeño or fresno), cut crosswise into thin rounds, seeded |
1 teaspoon whole black peppercorns |
Directions:
1. Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool; drain.
2. Layer corn, garlic, chiles, and peppercorns in a 4-quart glass or ceramic jar.
3. Stir 5 1/2 tablespoons salt and 2 quarts water in a large bowl until salt is dissolved. Pour over corn mixture. Place several plates or small bowls over vegetables to keep them submerged by at least 2 . Cover jar with plastic wrap or a lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68°F70°F is ideal) for 4 days to pickle; taste corn. Want more pucker? Let it sit for 12 more days, then serve or refrigerate for up to 3 weeks.
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