Quick Pickled Corn Quick Pickled Corn

Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Jeff Coulson

Enjoy the bright flavour of fresh corn weeks after the season ends with this no-processing quick pickle. It's a nice addition to a charcuterie platter and it makes an extra-special topping for grilled sausages.

  • Prep time 15 minutes
  • Total time 48 hours & 45 minutes



Cut kernels from corncobs; set aside. In large saucepan, bring vinegar, garlic, sugar, coriander seeds, salt and pepper to boil. Stir in corn kernels and jalapeño pepper; cook for 30 seconds. Remove from heat.

Ladle into 3 hot (sterilized) 1-cup (250 mL) canning jars. Cover with lids; screw on bands. Let stand at room temperature for 30 minutes. Refrigerate for 48 hours before using. (Make-ahead: Refrigerate for up to 3 weeks.)

Makes 3 cups.

Nutritional facts per 1 tbsp: about

  • Sodium 21 mg
  • Sugars 1 g
  • Calories 11.0
  • Potassium 25 mg
  • Cholesterol 0 mg
  • Total carbohydrate 2 g


  • Iron 1.0
  • Folate 2.0
  • Vitamin C 2.0
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Appetizers & Snacks

Quick Pickled Corn