Pickled Corn
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
6 ears of corn, husked, cut crosswise into about 1 1/2″ rounds
5 1/2 tablespoons kosher salt plus more
10 garlic cloves
2 red chiles (such as jalapeño or Fresno), cut crosswise into thin rounds, seeded
1 teaspoon whole black peppercorns
Instructions:
Makes 12 servings
Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool and drain.
Layer corn, garlic, chiles, and peppercorns in a 4-quart glass or ceramic jar.
Stir 5 1/2 tablespoons salt and 2 quarts water in a large bowl until salt is dissolved. Pour over corn mixture. Place several plates or small bowls over vegetables to keep them submerged by at least 2″. Cover jar with plastic wrap or a lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68°F–70°F is ideal) for 4 days to pickle; taste corn. Want more pucker? Let it sit for 1–2 more days, then serve or refrigerate for up to 3 weeks.
From Bon Appetit