Best 2 Pickled Corn Rounds With Coriander Recipes

Pickled corn rounds with coriander is a delightful and tangy side dish that adds a burst of flavor to any meal. This recipe is easy to follow and uses simple ingredients that are commonly found in most kitchens. The combination of sweet corn, tangy vinegar, and aromatic coriander creates a unique and flavorful dish that is sure to please everyone. Serve it as a side dish to grilled meats, fish, or tofu, or enjoy it as a snack on its own. With just a few simple steps, you can create a delicious and refreshing pickled corn rounds with coriander that will be a hit at any gathering.

Here are our top 2 tried and tested recipes!

SMOKY PICKLED CORN

Smoky Pickled Corn image

Provided by Martha Stewart

Categories Summer Recipes

Yield Makes about 4 quarts

Number Of Ingredients 15

Ingredients

2 teaspoons peanut oil
8 cloves garlic, peeled and crushed
1/2 pound red, orange, and yellow bell peppers, cut into thin rings and seeded
2 large onions, peeled and cut into thin rings
6 tomatillos, papery skins removed and halved
4 teaspoons Dijon mustard, mixed with 2 Teaspoons water
4 cups white-wine vinegar
1 cup pineapple juice
2 cups water
1 1/2 cups sugar
2 tablespoons course salt
3 tablespoons whole coriander, crushed
1 tablespoon whole cloves
4 to 6 chipotle peppers, or 3 to 5 fresh chilies of your choice
6 ears corn, husked, silked, and cut into 1/2- to 3/4-inch-thick rounds

Steps:

In a large skillet, heat oil over medium-high heat until hot but not smoking. Add garlic, bell peppers, onions, and tomatillos; reduce heat, and cook, stirring occasionally, until vegetables are slightly softened and peppers have brightened in color, about 5 minutes. Be careful not to overcook or brown; they should be crisp yet tender. Remove from heat, and set aside.
In a nonreactive pot, combine all the remaining ingredients except corn, and bring to a boil over high heat.
Add corn; there should be just enough liquid to cover them. Return to a boil, reduce heat to low, and simmer for 5 minutes. Add reserved vegetables, and return to a simmer. Turn off heat, and allow to cool to room temperature, uncovered.
Cover, and refrigerate. Will last for 2 weeks, covered and refrigerated. Serve chilled.

PICKLED CORN

Pickled Corn image

Provided by Taste of Home

Time 15m

Yield 16 servings

Number Of Ingredients 8

Ingredients

4 medium ears sweet corn, husked
1 cup white vinegar
1/2 cup water
1/4 cup sugar
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 pinch crushed red pepper flakes

Steps:

Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

Choose fresh, sweet corn. This will ensure the best flavor in your pickled corn rounds.
Use a sharp knife to cut the corn off the cob. This will help to prevent the corn from becoming mushy.
Brine the corn rounds before pickling. This will help to remove excess starch and give the corn a more uniform flavor.
Use a variety of spices and herbs in your pickling liquid. This will add depth of flavor to the pickled corn rounds.
Let the pickled corn rounds rest for at least 24 hours before serving. This will allow the flavors to meld together.

Conclusion:

Pickled corn rounds are a delicious and versatile side dish that can be enjoyed in many different ways. They are perfect for picnics, potlucks, and barbecues. They can also be used as a topping for salads, tacos, and sandwiches. So next time you have some fresh corn on hand, try making a batch of pickled corn rounds. You won't be disappointed!