Corn

• 6 medium size ears corn (ears can be cut in half)
• 3/4 c. distilled white vinegar
• 1 c. finely chopped onion
• 2 to 3 Tbsp. sugar
• 1 (2 oz.) jar chopped, drained pimentos
• 1 tsp. mustard seed
• 1 tsp. crushed red pepper
• 1/2 tsp. salt

1. In 6 to 8-quart pan, bring 4 quarts water to a boil over high heat.
2. Add corn; cover and cook until hot (2 to 3 minutes).
3. Drain and arrange in a 9 x 13-inch dish or rimmed serving platter.
4. In same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper and salt.
5. Bring to a boil over high heat and cook, stirring until sugar is dissolved.
6. pour over corn; let stand until cool, spooning mixture over corn frequently.
7. If made ahead, cover and refrigerate for up to 6 hours.
8. Serve at room temperature as finger food.
9. Makes 8 to 10 servings.

corn, white vinegar, onion, sugar, pimentos, red pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70867 (may not work)