F&W’s Kay Chun combines tomatoes and just-off-the-cob corn for an excellent summer dish; adding bulgur turns it into a hearty, satisfying meal.
Slideshow: Corn Recipes
1/3 cup medium-grade bulgur
1 cup chopped tomatoes
1 cup chopped flat-leaf parsley
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
3 ears of corn, shucked and kernels cut off
3 garlic cloves, thinly sliced
How to Make It
In a medium saucepan of boiling water, cook the bulgur until tender, about 15 minutes. Drain very well and transfer to a large bowl. Add the tomatoes, parsley and lemon juice. Meanwhile, in a large skillet, heat the olive oil. Add the corn and garlic and cook over high heat, stirring occasionally, until the corn is charred, about 5 minutes. Scrape the corn into the bowl, season with salt and pepper and mix well.
The dish can be refrigerated overnight. Serve at room temperature.
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