Corn was developed in Mesoamerica by indigenous peoples, and is still held as a sacred plant throughout much of Native America. This pickle is one of the myriad ways that fresh sweet corn has been used and adopted by Americans of European and African descent. To make it, we took fresh sweet corn and quick-pickled it in a vinegar brine with spices and a bit of chile. Add it to tacos, quesadillas, salad, or sandwiches.

Ingredients: fresh yellow corn, apple cider vinegar, dry white wine, shallots, red chile peppers, red onion, black peppercorns, cumin seeds, garlic, Celtic sea salt, honey

Recipe is vegan, gluten-free, and dairy-free.

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