Pickled corn will allow you to diversify your diet in autumn and winter, prepare delicious side dishes, soups and many other dishes. Whole milk and ripe ears are canned for future use, or the grains are separated in advance for future salads, stews, soups. Corn in blanks is good on its own and in combination with vegetables. The taste of canned ears and grains largely depends on the ingredients of the marinade, spices and herbs.
Marinating corn at home: useful tips
- It is recommended to pickle young sweet corn of any kind. The ear should be firm, with well-formed grains.
- If you use an old ear and you need to separate the grains, cooks use a simple trick: they lower the corn for 10-15 seconds in hot water, then immediately into cold water. After that, the grains can be easily cut with a sharp knife, wielding them as close to the cob as possible.
- Blanching the corn and carefully removing the lint will keep the marinade from darkening for a long time. The blanks will look appetizing and can even be served on the festive table.
- To preserve pickled corn for a long time, it must be sterilized. containers and blanks. Otherwise, the spores of microorganisms on the cob may germinate.
- Corn is usually boiled before pickling. The heat treatment time can range from half an hour to 1-2 hours, it all depends on the degree of maturity of the ears. It should be checked whether the grains have softened, if necessary, increase the cooking time. Milk corn can be poured over with marinade right away.
- Home-pickled corn is stored in a sterile container in a cool, dark place without sudden temperature fluctuations for 1-2 years. After opening the rolled up jar, if there are unused grains left, you can keep them in a closed container immersed in the marinade for several days. If there is no filling left, it is better to freeze the ear in cling film.
- After rolling up the sterilized workpieces, turn the container upside down, wrap it with a blanket and let it cool at room temperature. Then put it away for permanent storage in a cool and dark place.
Pickled corn on the cob
Remove fibers and leaves from 6 young corn cobs, rinse thoroughly in running water. Boil for 30 minutes, then let sit in the pan for the same amount of time.
In a separate bowl, boil 2 liters of water and stir in it until completely dissolved a couple of glasses of granulated sugar and 3 tablespoons of coarse salt. After that add to the marinade:
- a few peas of allspice;
- 3-4 inflorescences of a carnation;
- 2 bay leaves;
- 30 ml of 9% table vinegar.
Cut each ear of boiled corn into 2-3 pieces and place in sterilized glass jars. Hold the marinade over moderate heat for 5-6 minutes, then remove from the stove and pour over the corn. Roll up the container.
Pickled milk corn
Peel 6-7 ears of milk (select the amount depending on the suitable container). Wash thoroughly in running water and put in a colander to dry. Boil water in a saucepan, dissolve 4 tablespoons of granulated sugar and a tablespoon of salt, bring the marinade to a boil again.
Add spices and seasonings:
- 2 lavrushkas;
- a pinch of coriander;
- 3 allspice peas.
Boil the resulting mixture for 4 minutes, remove the lavrushka. Put corn cobs in a sterile jar and pour the marinade. Add 3 tablespoons 9% vinegar and roll up.
Pickled Corn Grains Without Vinegar
Remove leaves and fibers from a kilogram of corn, rinse well. Blanch for a minute, then immediately lower it under cold water and cut off the grains at the base with a knife. Boil for an hour over low heat, removing the foam with a slotted spoon. Strain the broth, but do not pour it out.
Transfer the corn kernels to a sterilized glass container, 3/4 full. Boil the broth again, put granulated sugar at the rate of 6 tablespoons per 1.5 liters and coarsely ground table salt at the rate of 2 tablespoons per the same volume.
Pour the boiling marinade over the corn kernels, cover, but do not twist. At the bottom of a large saucepan, lay a towel folded in half, set a container with blanks. Pour in warm water so that the jars are "shoulder-length".
Put the saucepan on fire, bring to a boil and reduce heat. Pasteurize the workpieces in a water bath for half an hour, then remove and roll up.
Milk corn marinated with zucchini and bell pepper
Thoroughly clean 3-4 cobs of milk corn from villi and leaves, cut into pieces. Rinse in running water together with 2 pods of red bell pepper, a small zucchini. Clear pods from stalks, partitions and seeds, cut into rings. Remove the skins and seeds of the squash, chop the pulp into slices.
Fill a clean jar with a mixture of corn and vegetables. Boil 300 ml of water in a saucepan, completely dissolve half a glass of granulated sugar and a couple of tablespoons of table salt in it. Then add 2 tablespoons of apple cider vinegar and marinade over the corn and vegetables. Sterilize the workpieces in a water bath for 40 minutes, then roll them up.
Corn marinated with cucumbers, carrots and peppers
Rinse well in running water and dry:
- 2 cobs of corn without leaves and fibers;
- 4 cucumbers;
- 3 carrots;
- 2-3 pods of sweet pepper.
Blanch the corn for 15 seconds, then rinse again in cold water and separate the grains. Rinse them again in a colander and let the water drain. Cut cucumbers and carrots into rings, bell peppers into strips.
Pour cold water into a saucepan and stir in it:
- 3 tablespoons of granulated sugar;
- 2 tablespoons of table salt;
- 300 ml of olive oil;
- 40 ml of 9% vinegar.
Dip milk corn, vegetables in the marinade and cook over medium heat until tender. Then transfer to a sterilized glass container and roll up.
Aromatic pickled corn with currant leaves
Peel the cobs of young sweet corn and cut off the grains (800 grams total). Wash the zucchini, carrots, bell peppers. Remove the stalk, seeds, septum from the pod. Peel the carrots. Remove squash seeds. Cut all vegetables into small cubes similar in size to corn kernels.
Boil the corn for half an hour, then put it in a colander, let the water drain. Mix with chopped vegetables. Boil water, add 1, 5 liters of a teaspoon of table salt and a tablespoon of granulated sugar. After boiling the marinade, pour in a tablespoon of 9% vinegar.
Line a clean glass container with well washed and dried black currant leaves, you can also add parsley and dill each sprig. Put corn and vegetables on top. Pour boiling marinade over. Cover the container with lids, do not twist, and sterilize in a water bath for 40 minutes. Then roll it up.
Corn marinated with onions and lemon juice
Sterilize 1 liter jar. Wash a couple of corn cobs, onion, bunch of parsley and small jalapenos. Peel the corn of all the villi and leaves, the onion - from the husk, the pod - from the seeds. Coarsely chop greens, cut vegetables into slices, ears - washers. Boil corn until soft, remove from water and mix with vegetables.
Pour greens, corn and vegetables with 0.5 cups of freshly squeezed lemon juice, add freshly ground black pepper on the tip of a knife. Mix everything well and place in a sterile container, leaving it not completely filled.
Boil water in a saucepan, add a couple of teaspoons of granulated sugar, a teaspoon of salt. Boil for 5 minutes, pour in half a glass of apple cider vinegar. Pour corn and vegetables with boiling marinade, immediately roll up the container.
Spicy pickled corn with chili
For a quick, simple harvest, you need dairy corn, picked no later than a day ago. 4 ears must be peeled from fibers, leaves, washed and cut into rings. Wash 2 to 5 chili peppers (depending on the desired pungency of the appetizer), fresh celery (sprig) and onion. Remove the husk from the onion.
Chop all vegetables and mix with corn rings. Put in a sterilized glass container. Boil 3 cups of water in a saucepan, dissolve 6 tablespoons of granulated sugar and 2 teaspoons of table salt, boil until the spices are completely dissolved and pour in a couple of glasses of wine vinegar.
With a slightly cooled marinade, completely cover the contents of the glass container, cover with a lid, but do not tighten. When the corn and vegetables have cooled, seal the container tightly and send to the refrigerator. After a week, you can already try the pickled corn appetizer.
Chinese Pickled Corn Snack
Homemade pickled corn can be used in a wide variety of dishes, from salads to soups and side dishes, even desserts. Whole canned corn cobs are a great snack on their own.
To prepare a spicy addition to meat or fish based on recipes from Chinese chefs, you will need a can of pickled young corn. First, rinse the cobs and the middle part of the onion arrow in clean water and allow to dry.
In a separate bowl, combine the ingredients of the Chinese sauce:
- a teaspoon of Shaoxing Cooking Wine;
- a tablespoon of black rice vinegar;
- 0.5 tablespoon of soy sauce;
- a tablespoon of chili oil;
- 0.5 tablespoon granulated sugar.
Place the young pickled corn on a serving dish and pour over the resulting Chinese sauce. Cut the onion arrow into thin rings and sprinkle on the cobs. Let the appetizer brew for 15 minutes and serve.
Pickled corn salad with eggs
Take a glass of pickled corn kernels, drain off some of the marinade for dressing. Mix corn with a teaspoon of granulated sugar, salt to taste. Store in refrigerator while other salad ingredients are cooked. Boil a couple of chicken eggs, cool, peel and cut into wedges.
Wash, dry a bunch of radish and green onion feathers, a small chilli pod. Chop the feathers, cut off the top and bottom of the radish, chop the fruit into thin rings. Remove the stalk from the pod, chop the rest very finely.
Set aside a handful of chilled corn and a tablespoon of chopped onions, mix all the other ingredients of the salad (except eggs) with part of the strained marinade and half a glass of sour cream, salt and pepper to taste. Put in a salad bowl, place egg slices on top, add salt, sprinkle with the rest of the marinade. Garnish with corn kernels and onions.
Pickled corn soup
Wash, peel herbs, vegetables and soup roots:
- a couple of carrots;
- a piece of fresh ginger root;
- red onion;
- a couple of stalks of fresh celery;
- pod of red bell pepper;
- 3-4 green onion feathers;
- a bunch of cilantro.
Chop the herbs, remove the stem and core from the pepper. Peel the onion, ginger and carrot. Chop vegetables, leave a piece of ginger. Boil a pound of chicken until tender. Strain 2 liters of broth, and disassemble the chicken into fibers. Throw a glass of pickled corn in a colander, drain the marinade.
Pour a couple of tablespoons of refined sunflower oil into a saucepan with a thick bottom or deep stewpan, heat and sauté the chopped carrots in it for 3 minutes. Add bell peppers and onions, sauté with regular stirring until all vegetables are tender.
Pour in the broth, stir everything and bring to a boil, then toss in the ginger and celery. Reduce heat and simmer for 6-7 minutes. Add the pickled corn and cook for another 7 minutes. Remove the ginger from the broth, place the chicken, herbs. Salt the soup to taste and simmer for 5 minutes over low heat. Turn off the stove and leave the dish covered for 15 minutes.
Pickled corn with chicken and shrimps
Cut 200 grams of chicken fillet into slices. Pour in two tablespoons of yakitori sauce and stir the meat with it for 3-4 minutes until it is well saturated. Leave to marinate for half an hour. Then the chicken needs to be chopped into strips. Do not empty the yakitori.
Put 7-8 frozen shrimps in boiling water for a minute, remove, peel off the shell. Rinse and dry a few stalks of green onions, then cut into rings.
Heat a couple of tablespoons of olive oil in a saucepan, put in it:
- shrimp;
- 2 tablespoons of pickled corn
- 2 tablespoons of green peas;
- green onions;
- chicken meat.
Stir all the ingredients well and sauté over medium heat, turning the contents of the saucepan from time to time. In a bowl, beat a couple of raw chicken eggs with a broom. When the chicken is completely fried, it becomes soft and gets a golden crust, pour in the egg mass, salt the dish to taste and fry until the protein is cooked.
Boil half a glass of rice until tender, put in a colander and pour over with cold water. Transfer to a cast iron skillet, salt to taste, add a tablespoon of soy sauce and heat well. Put chicken, corn, shrimp and vegetables on the plates, put a pile of rice with soy sauce next to it.
