Pickled Corn On The Cob

Pickled Corn is a terrific foil alongside rich
and smoky grilled summertime dishes.
Start at least four days ahead so that
fermentation can go to work.

Ingredients:
6 ears of fresh picked corn, husked,
cut crosswise into about 1 1/2" rounds.
5 1/2 tablespoons kosher salt, plus more
10 garlic cloves, peeled
2 red chiles (such as jalapeño or Fresno),
cut crosswise into thin rounds, and seeded.
1 teaspoon whole black peppercorns

Directions:
Cook corn in a large pot of lightly salted boiling water
until crisp-tender, about 4 minutes. Using a slotted spoon,
transfer corn to a bowl of ice water. Let cool; drain.
Layer corn, garlic, chiles, and pepper-corns
in a 4-qt. glass, porcelin or ceramic jar.
Stir 5 1/2 Tbsp. salt and 2 quarts water in a
large bowl until salt is dissolved. Pour over corn mixture.
Place several plates or small bowls over vegetables
to keep them submerged by at least 2".
Cover jar with plastic wrap or a lid and let stand in a dark,
cool place such as a cellar, closet,
or pantry at room temperature (68°–70° is ideal)
for 4 days to pickle; taste corn.
then serve or refrigerate for up to 3 weeks.