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Categories:
corn red cabbage olive oil red onion clove garlic paprika salt cayenne pepper Feta cheese pepitas handful
Viewed: 50 - Published at: 8 years agoIngredients
- 2 ears of corn, corn kernels removed from the cob (or 1 1/2 cups frozen corn, thawed)
- 1/2 a head of a red cabbage, shredded very thin
- 2 tablespoons olive oil, divided
- 1 small red onion, thinly sliced
- 1 clove garlic, finely chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- pinch of cayenne pepper
- 2 tablespoons crumbled feta cheese
- 2 tablespoons pepitas, toasted
- 1 handful of chopped coriander/cilantro
Method
- In a large pan heat 1 tablespoon olive oil over a medium high heat. Add corn kernels and season with salt and pepper. Cook, stirring frequently until slightly golden, about 5-8 minutes. Remove from pan and set aside.
- Heat remaining tablespoon of olive oil over a medium high heat. Add onion and cook for 2 minutes until softened. Add garlic and cook for another minute. Stir in paprika, salt and cayenne.
- Add cabbage and cook, stirring frequently, for about 2 minutes until the cabbage is just beginning to soften.
- Combine cabbage with corn and let cool for 5 minutes. Top with feta, pepitas and coriander and serve.
