Pickled Corn Rounds With Coriander Recipes

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SMOKY PICKLED CORN



Smoky Pickled Corn image

Provided by Martha Stewart

Categories     Summer Recipes

Yield Makes about 4 quarts

Number Of Ingredients 15

2 teaspoons peanut oil
8 cloves garlic, peeled and crushed
1/2 pound red, orange, and yellow bell peppers, cut into thin rings and seeded
2 large onions, peeled and cut into thin rings
6 tomatillos, papery skins removed and halved
4 teaspoons Dijon mustard, mixed with 2 Teaspoons water
4 cups white-wine vinegar
1 cup pineapple juice
2 cups water
1 1/2 cups sugar
2 tablespoons course salt
3 tablespoons whole coriander, crushed
1 tablespoon whole cloves
4 to 6 chipotle peppers, or 3 to 5 fresh chilies of your choice
6 ears corn, husked, silked, and cut into 1/2- to 3/4-inch-thick rounds

Steps:

  • In a large skillet, heat oil over medium-high heat until hot but not smoking. Add garlic, bell peppers, onions, and tomatillos; reduce heat, and cook, stirring occasionally, until vegetables are slightly softened and peppers have brightened in color, about 5 minutes. Be careful not to overcook or brown; they should be crisp yet tender. Remove from heat, and set aside.
  • In a nonreactive pot, combine all the remaining ingredients except corn, and bring to a boil over high heat.
  • Add corn; there should be just enough liquid to cover them. Return to a boil, reduce heat to low, and simmer for 5 minutes. Add reserved vegetables, and return to a simmer. Turn off heat, and allow to cool to room temperature, uncovered.
  • Cover, and refrigerate. Will last for 2 weeks, covered and refrigerated. Serve chilled.

PICKLED CORN



Pickled Corn image

Provided by Taste of Home

Time 15m

Yield 16 servings

Number Of Ingredients 8

4 medium ears sweet corn, husked
1 cup white vinegar
1/2 cup water
1/4 cup sugar
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 pinch crushed red pepper flakes

Steps:

  • Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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