Amp Up Weeknight Flavor with Quick Pickles

Joys of Summertime Include Grill-Roasted Fish Tacos with Fresh Pickled Sweet Corn

When the first ears of local corn show up at farm stands and farmers markets, we know that summer has well and truly arrived. And while few things can top Rhode Island sweet corn dripping with butter and amply salted, those ears have an expiration date: Even day-old corn can taste starchy and flat.

Pickling, especially quick pickling, can give your corn some staying power. Put that pickled corn on a spicy fish taco? You get it all— heat, tang, brine and bite.

Try quick pickling with any sturdy vegetable cut or shredded into kernel-sized pieces: beets or carrots, turnips or celery, to name just a few. In a pinch, frozen corn kernels will work, too, although the pickles won’t last as long.

The taco is also a great place to put locally landed fish on a tortilla pedestal. And, due to coronavirus-induced loss of sales to restaurant markets, Rhode Island fisheries can use our support more than ever. Try scup, fluke and Acadian redfish, all delicious and environmentally friendlier stand-ins for ubiquitous cod.

The fish fillets can roast on the grill (or in the oven) wrapped in foil. If grilling, use a medium-high heat for 7 to 10 minutes, or until cooked through but still moist. Likewise, the tortillas can be heated on the grill, but keep watch as they can burn quickly.

Tacos are all about the garnishes, so slice up some radishes, avocado, add some kimchi, miso vinaigrette, lime or salsa—nothing is off-limits. I prefer double layers of tortillas for structural integrity when loading on the toppings. Ultimately, dress them up and stack them up however you like—don’t let anyone define your taco joy.