Sour Corn: Southern Classic. Fermented corn that’s a great, Southern substitute for sauerkraut. Recipe adapted from April McGreger, Farmer’s Daughter, Hillsborough, North Carolina. Ingredients: 1 dozen ears sweet corn, 1 quart spring water, 2.5 tbsp. pickling salt (Optional spices: black peppercorns, coriander seeds, chiles). Photo by Margaret Houston. | Garden and Gun
A chilled corn soups with a triple dose of corn: The base is made with cooked-down onions, sweet corn kernels, an herb bundle and an easy corn stock made with corncobs, herbs and water. It's blended until very smooth, strained to get a velvety texture, then poured over pickled corn kernels that add texture, acidity and the smallest dose of heat.