Seasoned Sweet Corn
|Corn ears||3 Pound, husks and sill removed (1.35 Kilogram, 6 Medium Size, Each About 8 Inches Long)|
|White distilled vinegar||120 Milliliter (1/2 Cup)|
|Lime juice||60 Milliliter (1/4 Cup)|
|Minced onion||170 Gram (1 Cup)|
|Diced pimentos||2 Ounce (1 Small Jar / 55 Gram)|
|Mustard seeds||1 Teaspoon|
|Crushed red pepper flakes||1⁄2 Teaspoon|
1. With a sharp, heavy knife, cut corn crosswise into 1-inch (2.5-cm) rounds. In a large pan, bring 4 quarts (3.8 liters) water to a boil over high heat. Add corn, cover, and cook until hot (3 to 4 minutes). Drain corn well and pour into a shallow rimmed dish (about 9 by 13 inches/ 23 by 33 cm).
2. To prepare vinegar marinade, in a small pan, combine vinegar, lime juice, onion, sugar, pimentos, mustard seeds, and pepper flakes. Bring to a boil over high heat; then boil, stirring, just until sugar is dissolved. Use hot.
3. Pour hot marinade over corn; let stand, frequently spooning marinade over corn, until corn is cool enough to eat out of hand. Season to taste with salt and pepper