Categories: Sides
Ingredients
- 2 large ears corn, husked
- 4 cups paper-thin carrot slices
- 2 cups peeled and diced raw golden beets
- 1 cup thinly sliced spring onion whites or scallion whites
- 2 tbsp. chopped fresh mint
- 8 thin slices jalapenos
- 2 large garlic cloves, thinly sliced
- 1 1/3 cups white vinegar
- 1 cup cider vinegar
- 1/2 cup water
- 6 tbsp. sugar
- 2 tbsp. kosher salt
- 2 tbsp. harissa
Directions
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Preheat grill to medium-high.
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Grill corn until lightly charred on all sides, 6-10 minutes total.
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Cut the kernels from the cobs. Combine the corn with carrots, beets, onion, mint, jalapeno, and garlic in a 6-8 cup heatproof container.
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Combine white vinegar, cider vinegar and water in a medium saucepan. Bring to a boil. Remove from heat and whisk in sugar, salt and harissa until the sugar is dissolved. Carefully pour the hot liquid over the vegetables. Let stand until cooled to room temp, about 30 minutes.
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Refrigerated until cold, at least 4 hours and up to 5 days.