What is sour corn?

Sour corn is a classic Appalachian secret ingredient. This condiment, the sassy and sweet southern sister to Sauerkraut, has a long history in the Appalachian mountains who have a very rich multi-threaded historical culture that lends itself to many varieties of recipes originating in this area. If you like sauerkraut, it’s likely you’ll enjoy sour corn.

A now cherished old time southern condiment, sour corn predates colonial settling and found its way on tables through the vast corn knowledge of Native Americans. Corn as a staple crop was used in a variety of different applications for food and drinks, some that are still used today. It is fresh corn that is fermented in a salt brine solution. As simple to make as sauerkraut there is no reason not to give it a try.

Fermentation is a form of preservation. It was never an intentional thing to ferment, it just naturally happened since there wasn’t another choice due to lack of refrigeration. But it was discovered that once a product was fermented it lasted longer and became a way to not waste sacred food. Ironically, this was probably one of the best things for them to eat even though the possibility of serious health risk existed surrounding this style of food preservation. So what we do as a means of creating layers of flavor now was a natural way of eating for many of our ancestors.

How to use sour corn?

Naturally sweet corn lends itself well to fermentation and yields this tangy rich corn flavor that enhances whatever dish you add it to. Here are a few ways to use it:

• Sautéed in a bit of bacon fat
• Used in a relish
• Mixed into a salsa
• On top of a burger or hotdog
• Folded it into cornbread
• Added to seafood dishes like shrimp, crab, or scallops
• Pair it with buttermilk fried chicken
• Blended with cream to make a sauce

The uses are limitless, and quickly becomes a condiment staple in fridges once it’s discovered. So give this little golden nugget condiment a try. You’ll be waiting for summer each year to make a fresh batch.

Sour Corn:

Ingredients:

12 ears of corn shucked and kernels removed

2 tablespoons pickling salt

2 tablespoons pickling spices

1 red bell pepper (diced)

1 large fresh serrano (diced)

1 clove garlic chopped

1/2 cup filtered water, room temp

Directions:

1. Cut (or peel for whole kernels) corn kernels from cob*. Save cob for a vegetable stock.
2. Combine water and salt and stir to dissolve.
3. To a sterile crock or glass jar, add corn kernels, peppers and garlic.
4. Pour brine over corn to cover by a couple inches.
5. Weight down the corn to keep it fully submerged. Cover top of crock or jar with cheesecloth or a loose lid and secure around the neck with a rubber band.
6. Place in cool dark place and let sit at room temperature for 6 to 8 days, checking often and skimming off any foam that forms.
7. If it tastes good to you (the corn should have a sour and slightly funky flavor, and still have its sweetness), transfer to a jar if using a crock, otherwise place lid on jar, label & date, and store in the refrigerator. It can last several months, but be sure to keep kernels submerged in brine. This is a live product so the flavor can and will change.

Yields: 1 1/2 quarts

Note: to peel a cob of corn you take a butter knife and slide it down one of the sides of a row. Turn the knife to help pry up the kernels. The first row is the hardest and will probably mush some of the kernels. You can still add them to the jar. Once that first row is out, you should be able to pull the kernels out in full by prying them towards the empty row.

Note: If your room is Florida-in-the-middle-of-summer hot the process may move too fast which means it will ferment much faster. This can change the flavor so check it daily.