Pickled Corn | RICARDO

Ingredients

• 1 cup (150 g) cooked corn kernels (from 1 to 2 ears corn) (see note)
• 1 small red onion, thinly sliced
• 1 jalapeño chili pepper, seeded and thinly sliced
• 3 tbsp cilantro leaves and stems
• 1/4 tsp cumin seeds
• 1/2 cup (125 ml) white vinegar
• 1/2 cup (125 ml) water
• 1 tbsp sugar
• 1/2 tsp salt