Italian Pickled Corn Nuggets
Pickled Corn Nuggets

Italian Pickled Corn Nuggets

1 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. garlic powder
1/8 tsp. pepper
3/4 cup white wine vinegar
1/3 cup oil
1 pkg. frozen corn-on-the-cob

In medium bowl, combine salt, basil, oregano, garlic
powder, pepper, wine vinegar and oil; mix well. Add frozen
corn; spoon mixture over corn. Store in covered container.
Refrigerate several hours or overnight. Cut corn into 1-inch
chunks before serving.


Pickled Corn Nuggets

4 ears fresh sweet corn
1 cup sugar
1/2 cup honey
2 cup vinegar
1 1/2 cup water
1 tsp. salt
1 tsp. celery seed
1/2 tsp. mustard seed
1 onion, thinly sliced

Clean corn. Cut into 1-inch chunks. Set aside.
Combine all other ingredients in a saucepan. Bring to a boil
and boil 2 minutes. Add corn chunks. Cover and cook about 5
minutes. Remove from heat. Cool and then chill.


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