Skillet Corn with Bulgur

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
  • Total Time:
  • Servings: 4

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  • 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
  • Kosher salt
  • Pepper

How to make this recipe

  1. 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.

Make Ahead

The dish can be refrigerated overnight. Serve at room temperature.

Contributed By Photo © John Kernick Published September 2014

472003 recipes/skillet-corn-with-bulgur 2014-08-08T23:02:31+00:00 Kay Chun summer|barbecue-cookout|beans-grains-and-legumes|salads|side-dishes|4|basic-easy|fast|healthy|make-ahead|vegetarian|weeknight-dinner|lunch september-2014 recipes,skillet-corn-with-bulgur 472003

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