Honey Lime Corn Recipe

Top your tacos, chili, and more with this pickled corn recipe that treats your taste buds to tart, tangy, and spicy flavors.

| August/September 2019

brines 
Photo from Adobe Stock/dianna

Inspired by the seasonings of Mexico, replete with tart, tangy, and spicy flavors, this pickled corn wins as a quick topping for tacos, chili, and more. Harvest green coriander seeds after the cilantro plant flowers and goes to seed.

Yield: 2 pint jars.

Ingredients:



  • 1-1/2 cups apple cider vinegar
  • 1/2 cup water
  • 1/4 cup lime juice
  • 1-1/2 to 2 teaspoons salt
  • 1/3 to 1/2 cup honey
  • 2 cloves garlic, crushed
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground black pepper
  • 4 cups fresh corn kernels
  • 1 red serrano chile, small diced
  • 1 tablespoon fresh green coriander seeds, or 1/4 cup chopped cilantro

Directions: In a medium stainless steel pot, make the brine by combining all the ingredients except for the corn, chile, and coriander. Bring to a simmer. Pack the corn, chile, and coriander seeds into clean, hot jars, leaving a 1/2-inch headspace. Cover with the hot brine. Remove air bubbles with a thin spatula or wooden spoon. Wipe the jar rims, and apply lids and rings. Process in a water bath canner or steam canner for 15 minutes.

Discover more pickling inspiration and recipes:






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