Ireland's rural barbecue tradition turns into a pickle here, with corn cobs charred on the grill before sitting in a spicy brine. The charring step adds a smoky depth to the kernels.
Grill the corn cobs, turning, for 15 minutes, then let them cool for a few minutes.
Strip the kernels from the cob with a knife.
Bring the vinegar, water, sugar and salt to the boil.
Pack the corn kernels into a jar with the pepper flakes and mustard seeds, then pour the hot brine over.
Seal the jar and let it sit in the fridge for at least 1 day.
Don't strip the kernels right off the grill; let the cobs cool for a few minutes first, or handling the hot cob will burn your hands.
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