The holidays are over and the doldrums of January are here: time to liven things up and pretend it’s summer, right? This salsa is a great addition to any taco recipe. It goes great with fish, chicken, pork and beef so it’s pretty versatile! Pickling the corn is easy–all you need is some vinegar and lime and it will pickle in the strong acids. I jarred it for a few hours and all the flavors melded together. It ended up being a nice counterpoint to the richness of the creamy queso and the savory meat of the tacos I prepared. Another benefit of pickling: if you seal the salsa in a glass jar it will keep for about a month!
Pickled Corn Salsa
(Makes about 3 cups)
Printable Version
Ingredients:
- 2 small dried arbol chiles
- 1 seeded, thinly sliced jalapeno
- 1/4 red onion, sliced thin
- 2 cups sweet corn
- 1/4 cup cilantro leaves with stems
- 1/4 cup lime juice
- 1/4 tsp pepper
- 3/4 cup water
- 1/2 cup white wine vinegar or apple cider vinegar
- 2 tsp sea salt
- 1 tsp sugar
Directions:
- Combine the chiles, jalapeno, onion, corn, cilantro, lime juice and pepper in a 1-quart jar.
- In a small sauce pot, bring the vinegar, salt, sugar and 3/4 cup water to a boil.
- Pour liquid over the corn mixture.
- Seal jar and let cool.