Spicy Pickled Corn

I'm just starting to get into pickling. I've been drawn to a number of recipes that involve pickling recently. I'm fascinated by the process of preserving fresh produce in this method.

At this time of year it's all about preserving the good produce. Recently, our supermarket had Brentwood corn 6 for $1. Incredible. We picked up six ears and had two for dinner. I dog-eared this recipe in a recent Bon App magazine and gave it a try as way to use up the other four ears of corn. The photo in the magazine was gorgeous and it captured my curiosity.

I made 3 jars. I put up two and one was not filled enough to store so I stuck it in the fridge and figured out how to use it up. I have added the spicy corn to salads, omelettes, and stir fries with good success. It packs a spicy punch so be aware of the heat as you work with it.

I doubled this recipe:

Spicy Pickled Corn

In a large bowl, combine:

• 2 small red dried chilies
• 1 seeded thinly sliced jalapeno pepper
• 1/4 thinly sliced medium red onion
• 2 ears corn kernels cut off of cooked corn cobs (a few minutes in boiling salted water)
• 1/4 cup fresh cilantro leaves
• 1/4 cup lime juice
• 1/4 tsp. coarsely ground black pepper

Brine

• 1/2 cup white wine or apple cider vinegar
• 2 tsp. kosher salt
• 1 tsp. sugar
• 3/4 cup water

Bring brine to a boil. Pack sterile jars with corn mixture. Pour brine over the corn mixture to fill the jar (I ended up doubling the already doubled brine mixture). Put the lids on the jars and put them in a hot water bath for 15 minutes. Or else stick jars in the fridge and use up the contents within a few weeks.

Avocado Chimichurri Bruschetta

We were attending a dinner party and we had committed to bringing an appetizer. The theme of the dinner party was a celebration of the end of summer produce. As the date drew closer, we still had not decided on our appetizer. Finally, we decided on making a tomato bruschetta using some backyard tomatoes and CSA box heirloom tomatoes.

But while looking at recipes online, I found this Vegetarian Times recipe so I went for a double bruschetta appetizer. The traditional tomato bruschetta was well received but did not get the raves that this one did.

Serve this during the height of summer or, as we did, in late summer as a reminder of the fresh produce available to us as the days get shorter.

I doubled this recipe:

Avocado Chimichurri Bruschetta

• 2 tbsp. lemon juice
• 2 tbsp. red wine vinegar
• 3 cloves garlic, minced
• 3/4 tsp. salt
• 1/2 tsp. red pepper flakes
• 1/2 tsp. dried oregano
• 1/4 tsp. ground black pepper
• 1/4 cup olive oil
• 1/4 cup cilantro, finely chopped
• 1/4 cup parsley, finely chopped
• 2 avocados, pitted and cubed
• bread, sliced

Combine lemon juice, vinegar, salt, red pepper flakes, oregano, and black pepper in a bowl. Whisk in the oil, then add cilantro and parsley. Fold in avocado cubes. Stir to mix. Spoon avocado mixture onto bread slices (toasting is an option) and serve. Serves 6.

To save time, make the sauce ahead of time but cut the avocados at the last minute.