Put the corn in a pan of boiling water and cook for 2 minutes. Drain and, when the corn is cool enough, use a sharp knife to strip the kernels from the cobs.

Put the corn in a pan with the cabbage and onions. Reserve 2 tbsp of the vinegar, then add the rest to the pan with the sugar.

Slowly bring to a boil, stirring occasionally until the sugar dissolves. Simmer for 15 minutes. Allow to cool and serve.