Sweet Corn Coblets

 6 medium-size ears corn, cut into 3/4"  thick rounds
3/4 cup distilled white vinegar
1  cup finely chopped onion
2 to 3 tablespoons sugar
1 (2oz) jar chopped pimentos, drained
1  teaspoon each: mustard seeds and crushed red pepper
1/2 teaspoon salt

In a 6 to 8-Qt. pan, bring 4 quarts water to a boil over high heat.  Add corn; cook and cover until hot (2-3 minutes).  Drain and arrange in a 9x13-inch dish or serving platter.

In the same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper and salt.  Bring to a boil over high heat and cook, stirring until sugar is dissolved. Pour over corn; let stand until cool, spooning mixture over corn frequently.

These are best served at room temperature. If making ahead, you can cover and refrigerate up to 6 hours. Allow time to take the chill off before serving. Makes 8-10 servings.
Great nibblers for any cookout or gathering....kids really go for 'em too!

Submitted By: Selina Williams