Quick Jalapeño Lime Pickled Corn for Tacos and Salads

Why You’ll Love This Recipe

• Bright, tangy, and lightly spicy corn that instantly upgrades tacos, salads, bowls, and nachos.
• Ready to eat in about 45 minutes, with just 10 minutes of hands-on time.
• Works with fresh or frozen corn, so you can make it year-round.
• Keeps well in the fridge, making it perfect for meal prep and quick weeknight dinners.

Grocery List

• Produce: Corn (fresh or frozen), jalapeños, red onion, garlic, limes, optional fresh cilantro
• Dairy: None needed (but cotija, feta, or sour cream are great for serving, if desired)
• Pantry: Distilled white vinegar, sugar, kosher salt or fine sea salt, ground cumin, black pepper (optional), ground coriander (optional), dried oregano (optional)

Full Ingredients

For the Jalapeño-Lime Pickled Corn

• 3 cups corn kernels
  • From 4–5 fresh ears of corn, kernels cut off, or
  • From frozen: 3 cups frozen corn, thawed and well drained
• 2 jalapeños, thinly sliced into rings
  • Keep seeds and membranes for more heat; remove for milder pickle
• 1/2 small red onion, very thinly sliced (about 1/2 cup loosely packed)
• 2 small garlic cloves, lightly smashed (leave mostly whole so the flavor stays gentle)
• Zest of 1 lime (finely grated)

For the Brine

• 1 cup distilled white vinegar (5% acidity)
• 1 cup water
• 2 1/2 tablespoons granulated sugar
• 2 teaspoons kosher salt
  • If using fine sea salt, reduce to 1 1/2 teaspoons
• Juice of 2 limes (about 1/4 cup fresh lime juice)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander (optional, for a citrusy, toasty note)
• 1/4 teaspoon freshly ground black pepper (optional)
• 1/4 teaspoon dried oregano (optional, preferably Mexican oregano)

Optional Finishing Touch (for Serving)

• 2–3 tablespoons chopped fresh cilantro
• Lime wedges, for squeezing over tacos or salads
• Crumbled cotija cheese, for sprinkling on top of tacos, bowls, or salads

Step-by-Step Instructions

Step 1: Prepare the jar and the vegetables

Start by choosing a clean glass jar that holds at least 1 quart (1 liter). A wide-mouth mason jar works especially well because it is easy to pack and to scoop from later. Wash the jar and lid in hot soapy water, rinse thoroughly, and let drain. There is no need to formally sterilize for this quick refrigerator pickle.

If using fresh corn, shuck the ears and trim off the stem end so they sit flat on a cutting board. Stand each ear upright and slice downward with a sharp knife to remove the kernels. Measure out 3 cups. If using frozen corn, thaw completely and drain off any excess liquid so the brine does not get watered down. Thinly slice the jalapeños into rings, slice the red onion into very thin half-moons, smash the garlic cloves, and finely grate the zest from 1 lime.

Step 2: Pack the corn, jalapeños, and aromatics into the jar

Add the corn kernels to your jar, filling it about two-thirds full. Layer in the jalapeño rings and sliced red onion, tucking them evenly throughout the corn so every scoop gets some heat and color. Slip the smashed garlic cloves down into the jar, and sprinkle the lime zest over everything. Gently tap the jar on the counter to help the vegetables settle and make room for the brine, then set it aside while you make the pickling liquid.

Step 3: Simmer the quick brine

In a small saucepan, combine the distilled white vinegar, water, sugar, and salt. Add the ground cumin, and, if using, the ground coriander, black pepper, and dried oregano. Place the pan over medium heat and stir occasionally until the sugar and salt dissolve and the mixture just comes to a gentle simmer, about 3–5 minutes. You do not need a rolling boil; a light simmer is enough to dissolve and bloom the spices.

Once the brine reaches a bare simmer and everything is dissolved, remove the pan from the heat. Stir in the fresh lime juice. Let the mixture sit for 2–3 minutes to cool slightly; it should still be hot but not violently boiling when you pour it over the vegetables. This helps keep the corn snappy while still infusing flavor quickly.

Step 4: Pour the brine over the corn

Working carefully, place the jar of corn and vegetables in the sink or on a heat-safe surface. Slowly pour the hot brine into the jar, using a ladle or heatproof measuring cup. Add enough liquid so that the corn and jalapeños are fully submerged, leaving about 1/2 inch of space at the top of the jar. If a few kernels float, gently press them down with the back of a spoon to help release trapped air bubbles.

Tap the bottom of the jar firmly on a folded kitchen towel a few times to release any remaining air pockets, then top off with a bit more brine if needed. If you happen to have a little extra brine, you can save it in a small jar in the fridge for another quick vegetable pickle later in the week.

Step 5: Cool, chill, and let the flavors develop

Let the uncovered jar cool at room temperature for about 15–20 minutes, until the outside of the jar is warm but not hot to the touch. Once cooled, screw on the lid and transfer the jar to the refrigerator. For a very quick pickle, let it sit at least 30 minutes before using. The corn will already taste bright and tangy at that point.

For best flavor, allow 2–4 hours of chilling time, or even overnight. During this time the corn absorbs more of the jalapeño heat, lime brightness, and aromatic spices, and the onions soften and turn a beautiful pink. Give the jar a gentle shake once or twice while chilling to redistribute the ingredients.

Step 6: Taste, adjust, and serve

Before serving, open the jar and give the corn a quick stir. Taste a spoonful. If you would like a little more sweetness, stir in an extra 1/2 teaspoon of sugar and let it sit another 10 minutes. If you want more brightness, squeeze in a bit more lime juice right before serving. For extra freshness, you can also stir in 2–3 tablespoons of chopped cilantro at this point instead of earlier.

Serve your Jalapeño-Lime Pickled Corn spooned over tacos (especially grilled chicken, fish, shrimp, or black bean tacos), piled onto salads, sprinkled over burrito bowls, scattered on nachos, or alongside grilled meats and vegetables. Be sure to include some of the jalapeño rings and onion slices in each serving for a mix of color, flavor, and gentle heat.

Pro Tips

• Keep the corn crisp: Do not boil the corn in the brine. Pouring hot brine over raw or thawed corn keeps it crunchy and fresh-tasting while still infusing plenty of flavor.
• Adjust the heat easily: For mild pickles, remove jalapeño seeds and membranes and use only 1 pepper. For a spicier batch, leave everything in and add a third jalapeño.
• Use what you have: Frozen corn works just as well as fresh, as long as it is thawed and drained. This makes the recipe easy to whip up any time of year.
• Wide-mouth jars are best: A wide opening makes it much easier to pack in the vegetables and to scoop out neat spoonfuls for tacos and salads.
• Layer for serving: When building tacos or bowls, add a small spoonful of the brine along with the corn to moisten and season the rest of the ingredients.

Variations

• Smoky Street-Corn Style: Lightly char fresh corn kernels in a dry skillet until browned in spots before pickling. Add 1/4 teaspoon smoked paprika to the brine. Serve with crumbled cotija, a drizzle of crema or sour cream, and extra lime.
• Extra-Lime & Herby: Increase lime juice to 1/3 cup and add the chopped cilantro directly to the jar before pouring in the brine. This version is especially good on grilled fish tacos and grain salads.
• Sweet & Mild: Reduce jalapeños to 1 (seeds removed) and increase the sugar to 3 tablespoons for a sweeter, less spicy pickle that kids often enjoy.

Storage & Make-Ahead

This is a refrigerator pickle, not a shelf-stable canned product, so always store it chilled. Once cooled and sealed, keep the jar in the refrigerator for up to 2 weeks for best flavor and texture. The corn is at its crunchiest and brightest in the first 3–4 days, but still very tasty after that. Always use a clean spoon or fork to scoop out servings to help the pickles stay fresh longer. This recipe is excellent for meal prep: make a batch on the weekend, and use it to top tacos, salads, and bowls all week long.

Nutrition (per serving)

Approximate values per 1/4 cup serving (about 8 servings total): 30 calories; 0.5 g fat; 7 g carbohydrates; 1 g fiber; 4 g sugar; 1 g protein; 180 mg sodium. These numbers are estimates and will vary based on the exact corn you use, how much brine is consumed, and any optional ingredients or toppings you add when serving.