Pickled Corn

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
1.5 CUPS
15 min

Quick pickled sweet summer corn is made with six ingredients and is about to become your new favorite condiment.

One of my all-time favorite things is pickled vegetables. And I’m not even picky about it. Almost any pickled vegetable will do. I just love that salty, tangy, briny flavor.

Here’s a cute little story for you – when I was a kid, my mom told me that I would get nosebleeds if I ate too many pickles, because otherwise I would literally eat them until they were all gone.

Given that, I didn’t really have any other pickled veggies until I was in my 20’s, when I had giardiniera for the fist time, and like Aladdin showing Jasmine a whole new world, my world was forever changed.

Okay, that’s dramatic, but it’s true.


Recipe details
  • 1.5  CUPS
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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Pickled Corn
  • 1 1/2 cups of fresh corn, cut off the cob. (3 medium ears of corn)
  • 1 jalapeno pepper, halved
  • 1 bay leaf
  • 1/2 cup water
  • 3/4 cup white vinegar
  • 1/2 cup sugar
  • 1 tablespoon salt
To Make Pickled Corn
Using a knife, cut the kernels off of three ears of corn. 
Place the corn into a 16 ounce jar that has a lid and top with the jalapeno and bay leaf.
In a small saucepan, add the water, vinegar, sugar and salt and bring to a boil.
Let boil for 1 minute.
Pour the liquid over the corn, just to cover it.
Carefully place the lid on the jar, and let it sit at room temperature for at least an hour to cool.
Once cool, place the jar in the fridge and let it sit at least 8 hours before eating.
  • You can use canned corn in place of fresh. Just drain the corn, and measure out 1 ½ cups.
Sara's Tiny Kitchen
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  • Ton12238756 Ton12238756 on Sep 06, 2021

    How long will it keep! 😊

    • Sara's Tiny Kitchen Sara's Tiny Kitchen on Sep 07, 2021

      About 7-10 days in the fridge is what I've found - the pickling gets a little too intense for after that. The liquid in the container is going to be cloudy, but that's from the starch from the corn, not from the condiment going bad.

  • Zan17984960 Zan17984960 on Sep 06, 2021

    Few years ago I ate at Farmers Fishers and Bakers and my salad had pickled corn in it.

    It was fantastic! I will use this recipe tomorrow, thanks!