Sweet pickled corn

Sweet pickled corn on the cob
Pickled corn on the cob has become a summertime favorite at Dip HQ.  With corn in season it’s the best time to make this side. 
  • 4 ears of corn, remove skins
  • 250ml cider vinegar
  • 150g sugar
  • Two table spoons of salt
  • 1 bay leaf
  • 1 Large red onion
  • 3 red chillies/ and or 3 star anise
  • Bring the vinegar, water, sugar, salt and a bay leaf to the boil stirring constantly to make sure the sugar dissolves
  • Stir in the chillies and turn off the heat and allow to cool
  • Slice a large red onion and cut corn into smaller pieces 4/5cm
  • Layer the corn pieces and onion in a kilner jar and then pour the mixture over the top and refrigerate with the jar open until its completely cold then close
  • For best results keep for at least 2 days and then BBQ
  • If you want a sweeter corn try some star anise instead of the chili or both for a more Asian flavour