2 small dried chiles (just how spicy is up to you)
1 seeded, thinly-sliced fresh jalapeño chile
1/4 thinly-sliced medium red onion
2 Cups corn kernels (cooked,from about 2 ears)
1/4 Cup fresh cilantro leaves with tender stems
1/4 Cup fresh lime juice
1/4 tsp coarsely Ground Black Pepper
1/2 Cup Champagne White Wine Vinegar or Red Apple Balsamic Vinegar
2 tsp Kosher Salt
1 tsp sugar
Combine the all of the non-liquid ingredients in a heatproof (canning-type) 1-quart jar (that is: 2 small dried chiles, the seeded sliced jalapeño, red onion slices, corn kernels, cilantro, and black pepper). Pour the fresh lime juice over the mixture in the jar.
In a small, heavy saucepan, combine the vinegar, kosher salt, and sugar with 3/4 cup water. Stir to dissolve salt and sugar as you bring it to a boil over medium-high heat. Pour boiling liquid over the jar-ful of corn mixture. (Add water to cover, if needed.)
Seal jar lid tightly. Allow to cool on a wire cooling rack before chilling in the refrigerator. Corn pickles will keep up to 1 month unopened.