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Tag Archives | Pickled Corn

Pickled Corn Coblets

Pickled Corn Coblets are small pieces of fresh corn pickled in corn pickling sauce with orange bell peppers, red onions and jalapeño slices.

The Sauce: Corn Pickling Sauce – Pickled Corn Coblets has cider vinegar, sugar and bay leaf juice; it’s lightly brined and sweetened.

‘Great Sauces Transform Good Food into Gourmet’ 


Crispy corn, bell pepper and red onion bestow a splash of bright colors. This double agent pickled vegetable side dish is disguised as the picnic centerpiece. Line jars down the middle of a long or center on a round table. Then when
Vegetablesyour guests least expect it, you crank open a jar and start passing it around the cool, crunchy corn and pickled bell peppers with a tinge of jalapeno heat.

These kaleidoscope of patterns and colors keep in the fridge for 2 weeks and make you smile every time you open the fridge. Make a batch and let the fun keep on giving when friends drop by for a BBQ or late evening visit on the patio. One dish, done.

You might also enjoy Pickled Jalapeños, Fetamole, Fence Post Produce, Flower Garden Veggies, Vegetable Warfare and Rockamole.

2 of 4 part series ”Corn-ucopia”. Part 1 Company Corn with Bacon, Part 3 Indiana Succotash, and Part 4 Cool Corn Zucchini Salad. More on Corn. How to cut corn kernels off the cob.

2012 AniversaRecipe – Caprese Salad
2011 AniversaRecipe – Coleslaw

Recipe: Pickled Corn Coblets

Prep Time: 15 Minutes | Inactive Time: 24 Hours | Cook Time: 10 Minutes | Yield: 5 Quarts | Level: Easy

Vegetables Prep

  • 5 3/4 cups cider vinegar
  • 7 1/2 cup water
  • 1 cup sugar
  • 1/3 cup salt
  • 1 bay leaf
  • 7 large ears corn on the cob, shucked
  • 1 large red onion, thinly sliced
  • 1 large orange bell pepper, cut in strips
  • 3 medium jalapeños, sliced in circles

Special Equipment – large pot, 5 quart jars with lids

Load Jars with VegetablesInstructions
1 Place vinegar, water, sugar, salt and bay leaf in a large pot and bring to boil over medium high heat. Stir to dissolve the sugar. Take off the heat and let cool until warm, about 10 minutes.

2 Meanwhile cut the corn crosswise into 1 1/2-inch coblets.

3 Fill five clean quart jars with coblets, sliced red onions, Funnel in juicered bell pepper strips and jalapeño slices, layering as you go.

4 Pour warm pickling juice over the vegetables until it reaches the neck of the jar. Allow to finish cooling on the counter. Add a little more pickling juice as needed to reach the neck of the jar and discard the leftover juice. Screw the lids on tightly. Place in the fridge to pickle and chill overnight. Keeps for 2 weeks in the fridge. Serve cold.

Rose Corn CobletsTry other colorful vegetables or bell peppers with the corn.

Overnight the corn pickling sauce will become rosy colored as the red onion bleeds into the sauce. The longer it stands the deeper the rose hue.

These jars of pickled corn make a striking table centerpiece and could then be served with the meal.




Dish Designer

  • Exchange orange for red or green bell peppers.
  • Use white, yellow or variegated corn on the cob.
  • Exchange jalapeños for red Thai peppers.

Inspiration – Helen Horton
Cook with Sauces
Pickled Corn Coblets
Written by
Photographs by Helen Horton
Updated: August 22, 2013

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‘Corn-ucopia’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Corn is cool

Cutting fresh corn off the cob causes kernels to fly all over my kitchen. Does this Corn Stripperprep step redecorate your kitchen? I usually discover a few errant kernels months later in hard-to-reach crevices. I have to admit the mess discourages me and I revert to frozen corn.

As good as frozen corn is, it’s still not like picked-this-morning sweet kernels. During harvest season farmers markets and roadside produce stands offer multiple cobs for a dollar. It’s irresistible. So I Corn on the Cob Stripperaccumulated several corn strippers to enjoy some fresh corn off the cob without redecorating my kitchen. All of them were less than desirable. One tool was hard to push through the kernels. The other one cut easily but left half of the kernel on the cob. The one that looks like a computer mouse cuts and Corn Mousecaptures the corn simultaneously. It’s a nice idea but still left too much of the corn on the cob. I’m happy with a good sharp knife perched on a small inverted bowl set inside a larger bowl.

Now that cutting the corn off the cob is no big deal, I’m sharing a few fresh corn-off-the-cob dishes. Strip Corn with Knife and 2 BowlsThese feature the fabulously fresh taste of eating it on the cob but without the ‘stick in between your teeth’ problem. It’s great for kids and especially helpful for guests who might be hesitant to dive into a cob. Once you try these you might agree the speed of preparation is a boon to your menu. They’re faster than boiling a big pot of water and cooking the corn still clinging to the cobs.

Narrowing the dishes for this series was nothing short of frustrating. Cooking some old favorites and trying some new creations made it hard to select just three

With thick the to convinced absorbs. And cialis free sample on don’t practically chose my ultimately long waiting.

so I decided on a ‘Corn-ucopia’ of four dishes.

Company Corn and BaconAugust 21, 2013 – First is the most simple dish, Company Corn with Bacon. What guest could resist the sweetness of fresh corn kernels with a little crisp bacon? Easy yet elegant, it may be the favorite dish on the menu.




Pickled Corn CobletsAugust 22, 2013 – Colorful Pickled Corn Coblets served right out of a mason

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jar, it’s spunky, crunchy and adds some zip to a cookout. So beautiful, it can double as a picnic table centerpiece and side dish.



Indiana SuccotashAugust 23, 2013 – ‘Suffering succotash’ won’t be uttered by anyone when you serve Indiana Succotash. Traditionally it’s a combination of corn and lima beans. In the Midwest of the United States fresh green beans are exchanged for limas with a touch of celery seed. If you’ve never tried succotash this is a good place to investigate.




Raw Corn Zucchini SaladAugust 24, 2013 – The series ends with Raw Corn Zucchini Salad. Going completely raw, the vegetables are lightly dressed with a vinaigrette. It stays crisp for several days in the fridge so make a large batch with the intent on leftovers. A dish of this cool salad is like drinking in a refreshing cooler in a hot summer heat wave.
Cook with Sauces
Corn-ucopia Series
Written by
Photographs by Helen Horton
Updated: August 5, 2013

Continue Reading · 0

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