Corn in vinegar (Motan recipe)

Corn in Vinegar – Tomcat's Recipe

Corn in vinegar is a traditional recipe that brings a touch of nostalgia to every meal. Its origins are lost in the mists of time, being an ingenious method of preserving fresh corn that has been adapted over generations. This dish not only enriches salads but can also be an excellent substitute for capers, bringing a sweet-sour taste and a crunchy texture. Whether you choose to use it in salads or simply as a side dish, corn in vinegar will surely become a favorite ingredient.

Preparation time: 30 minutes
Cooling time: 24 hours
Number of servings: 4-6 jars of 400 g

Ingredients:

- 400 g sweet corn (frozen)
- 9% wine vinegar (as needed)
- 5 parts water
- 1 tablespoon salt per liter of mixture
- 5 tablespoons sugar per liter of mixture
- 5-7 peppercorns per liter of mixture
- 1 bay leaf per liter of mixture
- 1/2 teaspoon mustard seeds per liter of mixture

Step by step for corn in vinegar:

1. Preparing the corn: Start by boiling the frozen corn. Place it in a pot with salted water and let it boil for 15-20 minutes until tender but still crunchy. It is essential not to overcook it, or it will lose its pleasant texture.

2. Cooling the corn: Once boiled, drain the corn and rinse it under cold running water. This step helps stop the cooking process and maintain the vibrant color. Let the corn drain for a few minutes.

3. Preparing the vinegar mixture: In a saucepan, add the vinegar, water, salt, sugar, peppercorns, bay leaf, and mustard seeds. Bring to a boil and let it simmer for 2-3 minutes. This mixture will create a delicious liquid that will penetrate the corn.

4. Bottling: Prepare sterilized jars and fill them with the drained corn, leaving about a finger's width above the corn. Pour the hot vinegar over the corn, ensuring it completely covers the ingredients.

5. Sealing: Place the lids on the jars. Gently shake the jars to release any trapped air. Top up with hot vinegar if necessary. Cover the jars with damp towels and wrap them in a blanket to help with the gradual cooling process.

6. Cooling and storage: Let the jars cool completely until the next day. Once cooled, store them in a cool, dark place. The corn will be ready to eat in 3-4 weeks, during which the flavors will intensify.

Useful tips:

- Choosing the corn: If you have access to fresh corn, I recommend using 2-3 ears. Remove the kernels from the cobs and boil them according to the instructions above.
- Variations: You can experiment with different spices, such as chili or garlic, to add a kick of flavor.
- Usage: Use the corn in summer salads, as a side for grilled meats, or even in sandwiches for an added crunch.

Nutritional information (per serving):
- Calories: approximately 100 kcal
- Protein: 3 g
- Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g

Frequently asked questions:

1. Can I use canned corn?
- Yes, but it is recommended to drain and rinse it well to remove excess salt and preservatives.

2. How long does corn in vinegar last?
- If properly sealed, the corn can last up to 6 months in a cool, dark place.

3. What can I pair corn in vinegar with?
- It is delicious in salads with fresh vegetables, in sandwiches with cheese, or served alongside grilled meat.

Serving suggestions:
For a festive meal, serve the corn in vinegar alongside a Mediterranean salad and a glass of white wine. The sweet-sour flavor of the corn will perfectly complement your dishes.

I encourage you to try this simple corn in vinegar recipe, which is not only an excellent way to preserve corn but also adds a touch of history and tradition to your kitchen. Enjoy!