Warm Red Cabbage And Corn Salad

• 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

1. 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.
2. 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.
3. Add cabbage and cook, stirring frequently, for about 2 minutes until the cabbage is just beginning to soften.
4. Combine cabbage with corn and let cool for 5 minutes.rnrnTop with feta, pepitas and coriander and serve.

corn, red cabbage, olive oil, red onion, clove garlic, paprika, salt, cayenne pepper, feta cheese, pepitas, handful

Taken from food52.com/recipes/16886-warm-red-cabbage-and-corn-salad (may not work)