In a 4-quart saucepan over medium-high heat, combine the vinegar, sugar and 1 cup water. Add all the remaining ingredients but the corn. Bring to a boil and cook for 5 minutes.
Stir in the corn and cook for an additional 5 minutes, until the corn is tender.
Transfer to a large heatproof serving bowl and cool. Cover and refrigerate overnight to allow the flavors to blend. Before serving, bring to room temperature.
Serves 8 to 10