There are a few ways to go about making sour corn: You can ferment the whole cobs, cut the cobs up into a few pieces, or you can strip the kernels from the cob and ferment them (make sure to save the cobs to simmer for corn stock, below).
I always shed a tear or two when I see people throw perfectly serviceable corncobs in the compost or trash. Instead, make this recipe to suck every bit of flavor and starch from those cobs, then compost at will.
Corn stock is delicious: Rich and full of corn flavor, a perfect base for everything from a brothy shrimp soup to a hearty veggie stew. It’s a great way to use up your corncobs after making creamed corn, so nothing goes to waste.
To make corncob stock, take corncobs that you’ve cut the kernels from and add to a stock pot, adding 3-4 cups water per cob.
Add in diced onion, carrot, and celery, plus a bay leaf and salt and pepper to taste.
For extra rich flavor, add a ham hock at the start of cooking (just make sure to reduce the amount of salt you add). If youre vegan or vegetarian, you can get some umami depth by adding a bit of soy sauce or miso paste (again, adjust your salt accordingly!)
Cook, stirring occasionally, until the liquid is reduced by about 1/3 and it has a nice, strong corn flavor. If you want a stronger flavor, just cook it down to concentrate the flavor further.
This recipe is adapted from my class on Southern Appalachian preserves. Folks who sign up for Root membership by becoming paid newsletter subscribers, or signing up on the website or through Patreon, get this and the sowans (Scottish sour oats) class for free.
I called up Travis to talk sour corn, or pickle corn, as some of his relatives call it.
The first time I ever had sour corn, it was 2014 and I was bellied up to the bar at Comfort restaurant in Richmond, Virginia where Travis Milton was executive chef. I was on assignment, writing a magazine profile on the chef from Southwest Virginia who shared a compelling story of his Appalachian homeplace through the food he cooked. I watched as he heated a spoonful of bacon fat on the stovetop, adding lacto-fermented corn kernels from a glass jar labeled with masking tape and his chef’s scribble. Warmed and glossy from the bacon fat, the corn arrived in a small bowl with a spoon. The funky tart pops of sweet corn were addictive and comforting at once, unlike anything I’d ever had. The bacon fat added a luxuriousness, a roundness, that stayed with me. It was love at first taste.
“Sour corn is such a touchpoint in my life,” says Milton who remembers being served the preserved item from both sides of his family. His father’s side cut the kernels off the cob and proceeded with fermentation, while his mother’s side kept the corn on the cob, cutting it into quarters, “Long John Silver’s style”, Milton says. When he introduces people to the flavors of Appalachia, Milton says sour corn is the gateway and some of his favorite moments are tied to sharing it with others. Sour corn binds indeed.
I finished the serving in an instant and am still friends with Travis all these years later. Sour corn binds. Milton now runs Hickory at the Inn at Nicewonder Farm in Bristol, Virginia and does things like chop wood with Padma Lakshmi (season 2, episode 3 btw) and hang out with Alisa Reynolds on Searching for Soul Food (season 1, episode 3).
Step one: put corn in a container
Fermenting the whole cobs is certainly easiest: just toss them in a large crock or other food safe container, then cover with room temperature brine.
If youre cutting your cobs up into pieces, do the same thing: Cut them to whatever size you want (a few inches is usually my go to), throw them in a container, pour brine over to cover.
If you dont have a big container, or want to use your cobs for stock (recommended!), set your cob upright in a bowl to catch the kernels, then run a knife down the base of the kernels to cut them from the cob. Put your kernels, and any other veggies you might want to add, into a jar/crock/other container, and pour room temperature brine over it to cover.
In all cases, put a lid/tea towel/some sort of covering over your fermentation vessel to keep out unwelcome guests (like fruit flies).
How To Make Mexican Street Corn | Delicious Elote Recipe #MrMakeItHappen #GrilledCorn
FAQ
Why does my sweet corn taste sour?
Can you eat corn that smells sour?
Can you eat fermented corn?
Why does my corn taste bitter?
What is southern sour corn?
Southern sour corn, a lacto-fermented pickled corn, is a specialty in Appalachia and elsewhere in the South. Sweet, tart and crunchy!
Can sweet corn make you fat?
Sweet corn is unlikely to make you fat. It is an appropriate food to include in a healthy diet. Sweet corn is low in calories and high in fiber while it also contains a reasonable amount of protein for a vegetable. One cup of sweet corn contains about 4 grams of fiber and 5 grams of protein, and both may contribute to feeling full, which may reduce the likelihood of overeating during a meal. There are many factors that influence weight fluctuations and essentially any food consumed in abundance that increases total caloric intake over time can lead to weight gain.
How do you make corn on the cob sauce?
Make the corn on the cob sauce: Mix together sour cream (or Mexican crema), mayo, chili powder, and lime juice in a bowl. Brush with the sauce: Using a pastry brush, distribute the elote sauce all over the now-roasted street corn.
Can you cook corn off the cob?
Alternatively, you can use corn off the cob (aka cut fresh corn), canned (drained and rinsed), or frozen corn, and sauté it in a skillet with a little bit of oil or butter. I make Mexican Skillet Corn during the winter months when it is too cold to grill outside.