In a medium mixing bowl sprinkle the chopped cucumber with salt. Let stand for 20 minutes. Rinse the cucumber; drain well, pressing out the excess liquid.
Meanwhile, in a medium saucepan combine corn, sugar, vinegar, green onion, and ginger. Bring to boiling, stirring occasionally. Reduce heat; simmer, uncovered, for 4 minutes. Remove from heat.
Stir in the drained cucumber, diced pimiento, toasted sesame oil, and red pepper. Transfer mixture to a nonmetallic container. Refrigerate, covered, at least 8 hours before serving. Refrigerate any leftovers, covered, for up to 5 days. Drain mixture before serving. Makes 2 cups (sixteen 2-tablespoon servings).