Place the corn kernels, jalapeño halves and bay leaf into a 16-ounce jar. Set aside.
In a small pot, stir together the vinegar, water, sugar and salt. Place over high heat and bring to a boil. Once boiling, remove from heat and pour the hot liquid into the jar to cover the corn. Discard any remaining pickling liquid you may have left. Carefully place the lid on top of the jar and let sit until cool to the touch.
Once cool, place into the fridge and let chill overnight. Keep chill until ready to use.