• 1 1/2 cups fresh corn
  

• 1 jalapeño or serrano pepper, halved lengthwise
  
• 1 fresh bay leaf
  
• 3/4cup white vinegar
  
• 1/2 cup water
  
• 1/3 cup sugar
  
• 1 tablespoon salt
  

1. Place the corn kernels, jalapeño halves and bay leaf into a 16-ounce jar. Set aside.
2. In a small pot, stir together the vinegar, water, sugar and salt. Place over high heat and bring to a boil. Once boiling, remove from heat and pour the hot liquid into the jar to cover the corn.
3. Discard any remaining pickling liquid you may have left. Carefully place the lid on top of the jar and let sit until cool to the touch.

1. Once cool, place into the fridge and let chill overnight. Keep chill until ready to use.

Recipe by Grant Melton

NB.. There are other ways to make picked corn as well, this one was courtesy of Grant Melton, but you'll notice that different people make theirs in different ways.Feel free to experiment with the method that works best for you.

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