This is a recipe for sour corn, a lacto-fermented pickled corn from the South. It's like sauerkraut, only with sweet corn. Once made, it will keep in a cool place for months and months. Just skim any mold off the top as it forms. This recipe makes about 2 quarts.
Recipe by Hank Shaw on September 9, 2019
Prep time: PT20M
Rating
4.82 stars (11 reviews)
Keywords
corn, fermented foods, pickled foods
Ingredients
2 dozen ears sweet corn, kernels removed
1 to 5 green cayenne or other hot chiles, sliced very thin ((optional))
2 tablespoons pickling spice (mustard, coriander, black pepper, etc.) ((optional))
5 tablespoons Diamond Crystal kosher salt
2 quarts water
Categories
Condiment
Cuisine
American
Steps
Put the corn and chiles in clean quart Mason jars or crocks, or some other non-reactive container, which means no galvanized steel or aluminum. Make sure there is sufficient headspace to keep the corn below the level of the brine.
Mix the salt and spices, if using, with the water and stir until the salt dissolves. Pour over the brine and any spices you might be using. Place something to keep the corn from floating. I use a plastic bag filled with some more brine.
Put the whole shebang in a cool place, like a basement, or a quiet, dark corner -- any place below 75F or so. Let this ferment for at least 5 days, and up to 2 weeks. Taste the corn after 5 days and let it get as sour as you want it.
When it's ready, move the jars to a cooler place to store for as long as you need. It'll keep for months in the fridge, although you will need to skim the mold that will form on top.
Nutitrion
Serving Size: 1 serving
Calories: 10 kcal
Carbohydrates: 2 g
Protein: 1 g
Fat: 1 g
Saturated Fat: 1 g
Sodium: 17 mg
Sugar: 1 g
Reviews
Jo Havens on 2026-08-02 (5 stars): I’ve been looking for a recipe like this! My Gramma made “pickled corn” and it was my absolute favorite thing. This recipe is the first one that actually looks like hers did. I loved to eat it straight from the jar. But we also would fry it with a little bacon grease and serve it as a side!
Michelle Wille on 2025-04-22 (5 stars): this is so tasty, I make it all the time
Chelsea J Evans on 2023-03-31 (5 stars): I am so very grateful that you posted this recipe. I'm Appalachian (Ohio River Valley) and pickled corn is something that is very dear to my heart. Alas, it has become almost unheard of. My ancestors that made it are long gone and as it is an acquired taste, no one thought it important enough to master a recipe to keep our culture alive. It's sad that people are actually ashamed of being Appalachian bc of the hillbilly redneck stereotypes. We are portrayed as ignorant, dirty, perverse, bigoted, Bible beaters that marry our relatives and beat our kids. it's what Hollywood has made us out to be. So for generations we have been the sweat stain of America and our culture is dying out. you have no idea how happy this makes me.
oh yeah, if you want to eat pickled corn the way I was brought up to eat it you'll want to Crack a jar open. scoop out the first little bit of frothy foamy corn and throw it out or feed it to your dog's. then depending on how sour the batch is (the really really good sour corn will be a bit slimey) you'll want to LIGHTLY rinse the corn in a collander. just to get rid of the slimey texture. unless you're into that kinda thing. if you want it slimey then just skip the rinse. take the corn and put it in a pot or pan with some bacon and butter and pepper. heat it until the bacon is cooked. and boom you have an amazing side dish that goes great with casseroles. I love to have mine with Hamburger Helper or Chicken and mashed potatoes. I like it cold from the jar too as a snack but cooking it this way transforms it from a condiment into a meal in itself.
again thank you so much for sharing the recipe and I hope anyone who read far enough to see my way of eating pickled corn will try it out.
