Just getting a bit daring. I liked this idea of mixing corn and red cabbage because of the beautiful color combination of bright yellow and deep purple. With a bit of zesty citrus, spicy chili and salty parm, it came together to be a different and tasty winner!
What you’ll need:
- Half a head of red cabbage
- Two cobs of corn
- One lemon
- One lime
- Crushed chili flakes
- Some grated parm
- A small bit of olive oil
- A fresh herb like mint or basil
What to do:
Chop the head of cabbage, or shred it in a food processor so it’s in lots of nice small pieces. Boil the corn for 5 minutes max, and then use a knife to shave the kernels off each cob.
In a frying pan, toast the corn kernels with some chili flakes until they’re a bit dark. Don’t bother using oil to do this, or if you do, you only need a bit.
Toss the toasted corn in a large bowl with the cabbage with some fresh herbs. Grate some lemon and lime zest over everything and some grated parm. Drizzle a bit of olive oil over everything and squeeze out the juice from the lemon and lime. Toss again and serve!