Ingredients

Method

• 1 x 800 g Woolworths sweetcorn coblets
• 2 bay leaves
• 1-2 red jalapeňo or serranco chillies, split lengthways
• 1 cup white wine vinegar
• ¾ cup canola oil
• 2 garlic cloves, smashed
• 1 T coriander seeds
• ¼ t peppercorns
• 1 t salt

Method

Ingredients

1. Simmer the corn in unsalted water for 5 minutes. Drain well. Place in a heatproof bowl. Add the bay leaves and chilli.
2. Simmer the vinegar, oil, garlic, coriander seeds, peppercorns and salt for a few minutes. Pour the marinade over the corn. Once cooled, pack the corn into a jar and pour over the marinade. Chill for 1-2 days, inverting the jar now and again to moisten the corn.

See more summer vegetable recipes here.