Pickled corn

  • 1 cup water
  • ⅔ cup white vinegar
  • ⅓ cup sugar
  • 1 tablespoon kosher salt
  • 2 cups (~2-3 ears) corn kernels
  • 1 large shallot, sliced thin
  • 2-4 jalapenos, stemmed and seeded (some seeds reserved for spice)

Bring water, vinegar, sugar, and salt to boil in medium saucepan over high heat. Remove from heat and add corn, shallot, and jalapenos. Let steep for at least 45 minutes, up to 3-4 hours. Drain. Pickled corn mixture can be refrigerated in an airtight container for up to 1 week.