Garlic-sauteed corn and purple cabbage slaw

Firstly, thank you all so much for your awesome comments on my last post! I’m so touched by all the positivity coming my way.

Secondly, I’m very excited to tell you about this purple cabbage slaw! (It’s definitely not normal to be this hyped up about a salad.)

I had a head of purple cabbage in my fridge over the weekend and really wanted to make something summery and unique out of it. Since nothing screams summer more than corn, the bright yellow kernels entered the equation next. Refreshing cilantro followed, some blue cheese went in for fun, and I figured bright lime would tie all that goodness together. What resulted was a refreshing, satisfying and versatile dish. This purple cabbage slaw can be had as a light lunch, a side dish to grilled meats or fish, or as a crunchy topping for burgers or tacos. If you’re in the midst of planning your July 4th menu, I urge you to put this recipe on it. ‘Merica!

Aside from being beautiful and really freakin’ delicious, this slaw/salad is also nutritious. Purple cabbage - and other purple foods, like blueberries and beets - are extraordinarily high in antioxidants. And like other veggies in the cruciferous family - think kale, broccoli and brussels sprouts - cabbage is a high-fiber food (who doesn’t like regularity, eh?), and also contains something called phytochemicals, which have been shown to help prevent and even stop the growth of cancerous cells.

(Yield: about 4 servings)

Ingredients:
1 tbsp olive oil
2 garlic cloves, crushed or finely grated
2 ears of corn, husked
About 3 c finely shredded purple cabbage (about 1/2 a head)
1 generous handful cilantro leaves, chopped
1/4 c crumbled blue cheese
1/4 tsp lime zest
1 tbsp freshly squeezed lime juice
1 tbsp canola oil (or another neutral-tasting oil)
Salt + freshly ground black pepper

Procedure: Begin by stripping the corn kernels off the cob: Invert a small bowl within a larger bowl and stand an ear of corn atop the inverted bowl. Using a sharp knife, slice the kernels off the cob lengthwise; repeat with second ear of corn. Discard cobs. Heat olive oil in a large skillet and add corn. Season with salt and pepper. Saute, stirring frequently, for about 6 min, until corn is almost fully cooked. Add garlic and cook for another 1-2 min, until corn is cooked through. Remove from heat. Combine all the remaining ingredients in a large bowl and add corn. Season with salt and pepper and stir. Taste and re-season if necessary.

What is your favorite summertime food?