Corn

1. 1

   In 6 to 8-quart pan, bring 4 quarts water to a boil over high heat.

2. 2

   Add corn; cover and cook until hot (2 to 3 minutes).

3. 3

   Drain and arrange in a 9 x 13-inch dish or rimmed serving platter.

4. 4

   In same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper and salt.

5. 5

   Bring to a boil over high heat and cook, stirring until sugar is dissolved.

6. 6

   pour over corn; let stand until cool, spooning mixture over corn frequently.

7. 7

   If made ahead, cover and refrigerate for up to 6 hours.

8. 8

   Serve at room temperature as finger food.

* Per serving · 4 servings · Values may vary.

No additional tips available.