Rainbow salad

Light the barbecue. Cut the onion into thin half rings. Put together with the vinegar, sugar, pepper and salt in a bowl.

Pour over the onion so much boiling water that the onion is just below. Stir through and let stand until use.

Bring a generous pot of water to the boil. Put the corn cobs in the pan, cook for 10 minutes and drain.

Grill the corn on the barbecue in approx. 6 minutes around golden brown. Remove from the grid and let cool for 10 minutes.

In the meantime, halve the peppers, remove the stalks and seeds and cut the peppers into 1 cm pieces. Keep each color of pepper separate.

Mix the tabasco, chilli sauce, mayonnaise and the water into a dressing. Season with pepper and salt.

Put 1 corn cob upright in a large bowl with raised edge. Use a sharp knife to cut the corn kernels from the top downwards from the flask.

Repeat with the other corn on the cob.

Divide the corn, peppers and red cabbage in order of color from light to dark side by side on a large scale. Let the onion drain and spread over it.

Chop the almonds coarsely. Sprinkle the salad with the almonds and raisins. Sprinkle with some dressing and serve the rest of the dressing separately.