Gastronomixs

Sweet and sour pickled sweetcorn

This is a simple preparation that creates various layers of flavour.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Sweet and sour pickled sweetcorn

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

cob of corn, cooked

10

g

chilli oil

1

litre

plain vinegar

660

ml

water

330

g

sugar

10

 

peppercorns

5

 

star anise

3

 

bay leaves

0.5

 

red chilli pepper

Preparation method

  • Cut the kernels from the cob in slices.
  • Roast the sweetcorn briefly with a kitchen blowtorch.
  • Mix the pickling liquid. Bring all other ingredients to the boil until the sugar has dissolved.
  • Marinate the sweetcorn in 200 ml of the pickling liquid for one day.

Serving suggestions

  • As a component in a composition with corn-fed chicken, sweet pepper, and spring onion.
  • As a component in a composition with pork loin, onion, and sweet potato.

Previous page