This unexpected brined corn recipe from Lantern chef Andrea Reusing 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. For the best cobs, pick ears with smooth, tight, bright-green husks and fresh-looking cuts at the stem end. Run your fingers over the husks to feel for firm, full rows.
Recipe information
Yield
12 Servings
Ingredients
6
5½
10
2
1
Need to make a substitution?
Preparation
Step 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.
Step 2
Layer corn, garlic, chiles, and pepper-corns in a 4-qt. glass or ceramic jar.
Step 3
Stir 5 1/2 Tbsp. 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°–70° is ideal) for 4 days to pickle; taste corn. Want more pucker? Let it sit for 1–2 more days, then serve or refrigerate for up to 3 weeks.