New cooking idea that turned out well.

I sliced kernels off of 3 cobs (so much tastier than canned, and it takes only a second), then chopped up a bit of onion and jalapeno pepper, then put it in a bowl and covered it with vinegar and a bit of salt and refrigerated it overnight.

Now, I use it as a pickled southwestern salad ingredient; I chop up some tomatoes and dump some of the corn mixture on it, add a little salt and olive oil, and I'm good to go with a salad to accompany dinner.