This quick-pickled charred corn is the vibrant garnish you've been missing on tacos, chili, or your favorite soup or stew. It comes together in flash and tastes amazing!
Place the corn kernels on a baking sheet in an even layer. Drizzle with the oil and sprinkle with salt. Place directly under a broiler, turning occasionally, until the corn chars. You may hear popping as the corn cooks. Depending on your broiler, this will take anywhere from 4-8 minutes. Turn the corn regularly to prevent it from burning!
Prepare the vinegar mixture:
While the corn chars, place the vinegar, sugar, and water in a heatproof glass measuring cup and microwave for 1-2 minutes or until the sugar is completely dissolved. Stir to incorporate.
Finish the quick-pickled charred corn:
Place the shallot in a bowl or mason jar along with the charred corn. Pour the hot water mixture over the vegetables and toss to completely incorporate. Season with a sprinkle of flaky sea salt.
To serve:
Store in the refrigerator for at least one hour before using. Enjoy!