Pickled Corn
(Adapted from Grant Melton’s recipe )
Ingredients
- (May vary depending on your taste. This is how I roll.)
- 1½ cups fresh summer sweet corn, approximately 2 ears (may use fresh frozen)
- 1 serrano pepper, split in half
- ¾ cup white balsamic vinegar (may use any sweet white vinegar)
- ½ cup water
- ¼ cup sugar
- 1 tablespoon Kosher salt
- 4 medium Russet Potatoes, skin on and sliced paper thin
- 2 tablespoons Kosher salt
- In The Kitchen With Scotty “Soul-Licious Soul Food Seasoning” (or your own seasoning blend)
- 1 quart grapeseed oil or canola oil
Preparation
Scotty's Potato Chip Stack
For 2, maybe 1
Using a mandoline slicer, slice your washed skin-on potatoes paper thin, while adding them to a bowl of cold water. Rinse and drain the water after all of the potatoes have been sliced to remove the natural starch. Refill the bowl of water and add the Kosher salt. Let the potatoes rest in the salted water for 30 minutes. Drain and rinse the potatoes. Begin heating the fry oil in a large pot to 365 degrees Fahrenheit. In small batches add the sliced potatoes (be mindful of excess water on your sliced potatoes) and fry to golden brown. Remove to a large cake pan or bowl, and season lightly with Soul-Licious Seasoning after each batch.
Build your nachos using Your favorite chili recipe
Pickled corn
Sliced tomatoes
Mexican crema or sour cream
Shredded Pepper Jack cheese
Sliced avocado
Chopped green onion
Pickled Corn
Makes one 16 ounce jar
Place the corn kernels and serrano pepper halves in a clean 16 oz. jar. If using fresh frozen corn be sure to thaw completely. In a small non-acid reactive sauce pot add your vinegar, sugar, and salt. Bring the pickling liquid to a boil then immediately pour into the jar covering the corn. Place the lid tightly on the jar and let it cool to the touch. Once cooled place the jar in the refrigerator and let it chill overnight. Keep the pickled corn refrigerated after each use.
