- Pack corn sections into 32-oz (1-L) glass jar.
- Combine vinegar, salt, sugar, chili flakes and peppercorns in large saucepan. Bring to boil over high heat.
- Pour hot vinegar mixture over corn. Let stand until cool, about 1 hr. Enjoy immediately or seal jar and store in fridge to serve over the next 5 days.
Substitute 1½-in. (4-cm) thick English cucumber rounds for corn sections.