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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This corn, jalapeno, and red onions in vinegar mixture makes a great topping for tacos, burgers, salads, or just as a snack on its own.
1 jalapeno, seeded and cut in strips
2 and 1/4 cups fresh corn kernels
1/4 red onion, thinly sliced
3 tablespoons Heaven & Earth Lime Juice
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes, such as Pereg Chili Flakes
1/2 cup Tuscanini White Wine Vinegar
1/4 cup water
1 and 1/2 teaspoons salt
1 teaspoon sugar
In a bowl, mix jalapeno, corn, red onion, lime juice, black pepper, and red pepper flakes and place in a one-quart jar.
In a small pot, bring vinegar, water, salt, and sugar to a boil.
Pour the vinegar mixture over the corn mixture to cover. (Add more water if needed.)
Close the lid, let it cool, and place the jar in the fridge.
Eat chilled.
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So where are the red onions mentioned in the title of this recipe?
Hi Rachel,
It’s there now, sorry about that! We hope you enjoy this delicious pickled corn recipe.
-Chana Tzirel from Kosher.com