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Seasoned Sweet Corn

Healthycooking's picture
Ingredients
  Corn ears 3 Pound, husks and sill removed (1.35 Kilogram, 6 Medium Size, Each About 8 Inches Long)
  White distilled vinegar 120 Milliliter (1/2 Cup)
  Lime juice 60 Milliliter (1/4 Cup)
  Minced onion 170 Gram (1 Cup)
  Sugar 3 Tablespoon
  Diced pimentos 2 Ounce (1 Small Jar / 55 Gram)
  Mustard seeds 1 Teaspoon
  Crushed red pepper flakes 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

1. With a sharp, heavy knife, cut corn crosswise into 1-inch (2.5-cm) rounds. In a large pan, bring 4 quarts (3.8 liters) water to a boil over high heat. Add corn, cover, and cook until hot (3 to 4 minutes). Drain corn well and pour into a shallow rimmed dish (about 9 by 13 inches/ 23 by 33 cm).
2. To prepare vinegar marinade, in a small pan, combine vinegar, lime juice, onion, sugar, pimentos, mustard seeds, and pepper flakes. Bring to a boil over high heat; then boil, stirring, just until sugar is dissolved. Use hot.
3. Pour hot marinade over corn; let stand, frequently spooning marinade over corn, until corn is cool enough to eat out of hand. Season to taste with salt and pepper

Recipe Summary

Method: 
Boiled
Ingredient: 
Corn

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1 Comment

GKS's picture
I love this recipe and was so glad to find it online. The orginal recipe that I had for this is in the 1994 Sunset Low-Fat Mexican Cookbook! It is a keeper! Thanks!