Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool; drain. Layer corn, garlic, chiles, and ...

Jalapeño-cilantro pickled corn, Wednesday, July 17, 2019. Photo by Hillary Levin, [email protected] Yield: 16 servings 4 ears of corn ½ small onion (yellow or red), thinly sliced 1 jalapeño, ...

Although corn may be preserved by a variety of methods, the convenience of ready-to-use canned corn makes it worthwhile to spend the time pressure-canning it. Corn is a low-acid food and for safety ...

16 to 20 medium ears corn (for> 10 >cups kernels) or 6 (10-ounce) >packages frozen corn, thawed> 2 1/2 cups diced red bell peppers> 2 1/2 cups diced green bell peppers> 2 1/2 cups chopped celery> 1 ...

Instructions: Cook the bacon in a medium skillet until crisp. Drain on paper towels. Cut the kernels off the corncobs with a sharp knife. Combine the corn, peppers and red onions in a bowl, cover with ...