This quick pickle is really, really good. It’s quite easy to prepare, shucking the corn is the most arduous aspect of this recipe. You can make this with blanched corn or raw corn. If going the raw route, you will have to let it pickle for longer, a few weeks minimum. I made a batch of this, with raw corn, in September last year and let it pickle in the fridge until Thanksgiving, where it received raves from all present, even the children! You can make this as spicy as you like, you could also forgo the heat and add in some herbs, other spices (coriander is good), and/or seasonings. Or just corn, the brine, and garlic.
5 – 6 ears corn, shucked
6 T kosher salt, plus extra for blanching water, if you like
2 quarts water, for the brine, not for blanching
12 garlic cloves, or to taste
1 – 2 fresh chiles or 3/4 – 1 t crushed red pepper flakes
1 t whole black peppercorns, or a mix of peppercorns
1. If blanching corn, bring a large pot of (salted) water to the boil. Have ready a large bowl of ice water.
2. Cut corn into rounds, maybe 3″ each, or if the cobs aren’t large and you have a large enough container, leave them whole. If blanching, put in water for anywhere from 2 to 4 minutes, depending on the size of the pieces. You may have to do this in batches, in which case you’ll have to refresh the ice water bath. Count the blanching time from when the water returns to the boil. When the blanching time is reached, remove pieces to the ice water bath. Cool for as long as you blanched. Drain.
3. Meanwhile, combine salt and the 2 quarts water in a a bowl or jar and stir to dissolve. Peel garlic. Leave whole or halve, if you like. Seed chiles and slice or chop. Or slice into rounds and seed the rounds. Be careful not to touch your eyes when working with fresh peppers!
4. Put half the corn in a 3 quart or gallon jar or crock. Top with half the garlic, half the chiles and all the pepper. Or put all the flavorings in at once. Put in the rest of the corn, and the rest of the garlic and chiles. The corn should be a good 2 to 3 of inches below the rim. Pour over the brine. Make sure the corn is submerged. You can crumple up some freezer or wax paper and stuff it into the headspace to keep the corn submerged, but I’ve never had to do that with corn.
5. Let stand in a cool, dark place for four days. Taste. If you like, eat. If you want a more spicy, briny pickle, let it sit another couple of days. Then refrigerate. The corn will continue to pickle in the fridge. For raw corn pickle, you can keep it out of the fridge for 4 or 5 days, but refrigerate after that.