Quick-Pickled Charred Corn

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!

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cup

Calories: 395kcal

Equipment

Baking sheet
Heatproof glass measuring cup

Ingredients

2 ears of corn, husked and kernels cut from the cob
1 tablespoon neutral oil
1 shallot, peeled and thinly sliced
1/3 cup water
2 tablespoons sugar
2 tablespoons white vinegar, use distilled white vinegar or use your favorite flavored white vinegar
Flaky sea salt

Instructions

Char the corn:

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!

Nutrition