Boiled corn kernels are soaked in a spiced vinegar brine with mustard seeds and bay leaves. This refreshing, slightly sweet pickle pairs well with grilled meats. It comes together quickly and is left to cool.
Boil the corn on the cobs in salted water for 10 minutes. Once cool, cut off the kernels with a knife.
Combine the vinegar, water, salt, sugar, mustard seeds, and bay leaf, then bring to a boil.
Fill the jars with corn kernels and pour the hot brine over them. Seal the jars tightly and let them cool.
Remove the corn kernels from the cob over a wide, shallow bowl; they can scatter in every direction.
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