"This recipe is a revelation," is how local cookbook author Brys Stephens introduces the pickled corn preparation in his new "The New Southern Table: Classic Ingredients Revisited." According to Stephens, the corn is equally good served by itself or used as a substitute for raw corn in cooking.

Pickled Corn


4 quarts water

6 tablespoons kosher salt, divided use

6 ears fresh sweet corn, shucked, and cut through the cob into 1-inch pieces

2 medium-size shallots, sliced

6 Thai chiles, sliced


Bring 2 quarts of water and 1 tablespoon of kosher salt to a boil in a large stockpot. Add the corn, stir, and return the water to a boil. Reduce to a simmer and cook for 2 minutes.

Transfer the corn to a large bowl of ice water.

Stir together the remaining 2 quarts of water, 5 tablespoons of salt, the shallots, and chiles in a large ceramic or glass container. Add the corn and cover the contents with a small plate or bowl to submerge the corn beneath the liquid.

Close the container and set aside in a cool dark place for 1 to 3 days, tasting the corn periodically; the flavor will become more tart over time. When the corn tastes good to you, refrigerate it for up to 2 weeks submerged in the pickling liquid.