Fermented Corn

 

Fermented Corn

Author1859 Oregon's MagazineCategoryDifficultyBeginner

Fermented corn is a tasty addition to any salad, and doesn't take long to prepare. Impress your guests with this simple dish. Note, this recipe calls for whey from our homemade ricotta. If you'd like to make it without whey, simply substitute salt water.

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 2 fresh ears of corn
 1 cup strained whey (reserved from homemade ricotta) or saltwater
 1 tsp chili flakes
 ¼ cup diced shallots
1

Cut corn from the cob, mix with chili flakes and shallots and place in a small jar.

2

Heat whey salt until the salt dissolves. Pour the liquid over the corn, making sure the corn is completely covered.

3

Put a lid on the jar, turn upside down and mix so that any
air pockets have been removed.

4

Take the lid off and replace with cheesecloth, using a
rubber band to secure the cheesecloth. Place in a moderately warm place away from the sun for one to two days. The warmer it is the faster it will ferment. Taste occasionally and place a lid on top and refrigerate once it reaches your desired level of sourness.

Ingredients

 2 fresh ears of corn
 1 cup strained whey (reserved from homemade ricotta) or saltwater
 1 tsp chili flakes
 ¼ cup diced shallots

Directions

1

Cut corn from the cob, mix with chili flakes and shallots and place in a small jar.

2

Heat whey salt until the salt dissolves. Pour the liquid over the corn, making sure the corn is completely covered.

3

Put a lid on the jar, turn upside down and mix so that any
air pockets have been removed.

4

Take the lid off and replace with cheesecloth, using a
rubber band to secure the cheesecloth. Place in a moderately warm place away from the sun for one to two days. The warmer it is the faster it will ferment. Taste occasionally and place a lid on top and refrigerate once it reaches your desired level of sourness.

Fermented Corn

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