Quick Pickled Spicy Hatch Sour Corn – a delicious recipe with whole black peppercorns, cumin seeds, whole coriander seeds, bay leaf, hatch peppers, corn. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sanitize a large quart Mason jar and lid. Add the spices, bay leaf, hatch slices and seeds, and set aside.
2
In a large pot of boiling water, add the corn and cook for two minutes. Remove and allow to cool slightly, then gently slice off kernels. Add to the Mason jar.
3
Drain the pot, then add the salt, water, and vinegar. Bring to a boil until the salt is dissolved. Pour over the corn. If the brine doesn't completely cover the corn, add a bit of water to make up the difference. Put the lid on the Mason jar and leave on the counter to cool to room temperature. Once cooled, transfer to the fridge. Allow to set for at least 3 hours or overnight before frying up in a skillet or eating straight from the jar.
60
kcal
Calories
1
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 teaspoon whole black peppercorns, 1/2 teaspoon whole cumin seeds, 1/4 teaspoon whole coriander seeds, bay leaf, and more.
Yes, Quick Pickled Spicy Hatch Sour Corn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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