Fruiting vegetables
Corn NukazukeRaw vs. Cooked, Pickled for 2 Days
Summer corn’s juicy sweetness goes surprisingly well with the saltiness of the bran.
This time we cut one cob in half and pickled one half raw and the other cooked to compare. The raw corn was crisp, and the cooked corn was moist and tender. Both were good.
| Prep | Remove the husk and silk, cut in half. If cooking, cool first |
|---|---|
| Pickling time | 48 hours or more |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make corn nukazuke
- Husk: Remove the husk and pull off all the silk. Dried, the silk makes a toasty tea (see dried corn).
- Cut: Cut in half so it fits in your bed.
- If cooking: Boil or microwave it, and let it cool completely before pickling. Putting warm food in the bed weakens the lactic acid bacteria.
- Pickle: Bury it in the nuka bed and cover with bran, pressing bran into the gaps between the kernels.
- Take it out: Rinse well to wash out the bran between the kernels.
The cut ends take on flavor quickly, but to flavor it all the way through, leave it for 2 days or more.
From bed to plate
How to eat it
- Off the cob: Sweet and salty, and perfect with drinks.
- Kernels: Cut the kernels off with a knife and mix them into rice or scatter over a salad.
- Pan-fried in butter: Quickly pan-fry the pickled corn in butter for a toasty finish.
Care for your bed is covered in Caring for a Nuka Bed, and making one in How to Make a Nuka Bed.
