Cut the corn from the cobs and place it in a large bowl.

In a saucepan, combine the white vinegar, water, sugar, sliced garlic, salt, coarsely ground black pepper, and crushed red pepper flakes.

Bring the mixture to a boil over medium heat and then reduce the heat to simmer until the sugar dissolves, usually about 1-2 minutes.

Pour the boiling mixture over the corn in the bowl, ensuring all kernels are submerged. Let it cool.

Transfer the pickled corn to jars if desired; seal tightly and refrigerate for at least 2 hours before serving.