Simmer 1/2 cup vinegar, 1 teaspoon Kosher salt, 1/3 cup sugar and 1/2 teaspoon each celery seed and yellow mustard seed for two minutes, allow the mixture to cool, then add 1 1/2 cups of corn to the vinegar mixture. Add 1 finely chopped, seeded jalapeño pepper, 1 to 2 chopped green onions and 2 tablespoons diced pimentos to the corn, and stir well to combine the ingredients.
Another option is to brush two ears of corn with olive oil and sprinkle 1 teaspoon cumin, salt and pepper on the corn. Grill the corn for 5 to 8 minutes, and set it aside. In a bowl, combine 2 tablespoons olive oil, 1/2 cup chopped sweet piquante peppers, 1/2 of a chopped red onion, 1/4 cup of chopped sweet pickles, 1/4 cup parsley and 1 diced, seeded red jalapeño pepper.
Cut the corn off the cob, add it to the other ingredients, and stir well to combine. Refrigerate the relish for 30 minutes before serving.
Alternately, bring 1 cup apple cider vinegar, 1 teaspoon Kosher salt and 1/4 cup sugar to a simmer. Continue to simmer until the mixture is reduced to about 1/2 cup, let the mixture cool for 15 minutes and add 1 teaspoon prepared horseradish to the mixture. In a bowl, combine 2 cups corn, two diced zucchinis, 1/2 cup diced tomato, and 1/2 cup diced green onion, add the vinegar mixture, and stir.