- 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
Simmer the corn in unsalted water for 5 minutes. Drain well. Place in a heatproof bowl. Add the bay leaves and chilli.
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.