Pickled Corn
['2 small dried chiles', '1 seeded thinly sliced jalapeño', '1/4 thinly sliced medium red onion', '2 cups corn kernels (from about 2 ears)', '1/4 cup fresh cilantro leaves with tender stems', '1/4 cup fresh lime juice', '1/4 teaspoon coarsely ground black pepper', '1/2 cup white wine vinegar or apple cider vinegar', '2 teaspoons kosher salt', '1 teaspoon sugar']
Combine 2 small dried chiles, 1 seeded thinly sliced jalapeño, 1/4 thinly sliced medium red onion, 2 cups corn kernels (from about 2 ears), 1/4 cup fresh cilantro leaves with tender stems, 1/4 cup fresh lime juice, and 1/4 teaspoon coarsely ground black pepper in a heatproof 1-quart jar. Bring 1/2 cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon sugar, and 3/4 cup water to a boil; pour over corn. (Add water to cover, if needed.) Seal jar. Let cool; chill. Will keep up to 1 month unopened.
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