Pickled Corn - cooking recipe

Ingredients

corn
salt

Preparation

When the corn becomes roasting ears, boil the corn-on-the-cob and pack in a churn on the cob or if you prefer, cut the corn from the cob, sprinkling a thin layer of salt alternately with the corn. When the corn is pickled, it can be eaten directly from the cob or if you prefer it cut off, fry in bacon grease or butter.
The corn keeps well.