Corn - cooking recipe

Ingredients

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

Preparation

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