Cuban marinated corn
4 servings
30 minutes
Cuban-style pickled corn is a vibrant blend of sweet corn and spicy marinade that transports us to the sunny streets of Havana. This dish with Cuban roots embodies a love for fresh vegetables, vinegar, and spices, creating a harmonious flavor with a slight tang and warm spicy notes. The marinade combines sweet pepper, cabbage, and onion, while celery seeds and mustard add zest. With the vegetables retaining their crunchiness, this appetizer is perfect for complementing meat dishes or as a standalone gastronomic delight. It is not just a culinary creation but a true symphony of flavors that reminds us of the rich heritage of Cuban cuisine.
1
Pour boiling water over the corn and let it sit for 2-3 minutes, then cool it in water and separate the kernels from the cobs. Chop the other vegetables finely.
- Fresh corn kernels: 150 g
- White cabbage: 50 g
- Green bell pepper: 20 pieces
- Red sweet pepper: 20 g
- Onion: 1 head
2
Prepare the marinade. Pour vinegar into an enamel pot, add spices and seasonings (sugar, salt, pepper, mustard, celery seeds) and bring to a boil. Add vegetables and corn to the hot marinade and cook on low heat for about 20 minutes, stirring continuously to prevent the vegetables from overcooking.
- Vinegar: 1 glass
- Sugar: 3 teaspoons
- Dry mustard: 2 g
- Salt: 3 g
- Ground black pepper: to taste
- Celery seeds: to taste
3
Distribute the ready marinade into sterilized jars and seal them.