These three things are not much of a surprise to anyone who knows me: I love corn, pickled anything (except herring) and culinary magazines. So when I came across a recipe for pickled corn in the latest issue of Bon Appetit, I waited…oh, like two hours before making it.
Seriously. Two hours, no lie. The magazine arrived that afternoon, I leafed through it while basking in the sun and then it was time to start cooking.
My husband and I had decided to make tacos for dinner and I had two beautiful fresh ears of corn that I wanted to use up. I almost just shucked them and added them to the pot of beans but then I gave in and made this instead. It seemed too serendipitous to resist the temptation.
And I am so glad I gave it a try — not only was the relish incredibly easy to make, but it’s also incredibly delicious. The corn stays crunchy and semi-sweet, with the sharp tang of vinegar and a kick of heat coming through with each bite. It’s an easy fixing to put on top of grilled steak or pork, summer salads or even burgers (I have tried it on all of those things in the past 10 days).
But really, it made these tacos rock:
It’s so good that my jar is almost empty — guess it’s time to work on batch #2!