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 

Kay Chun
September 2014

Gallery

© John Kernick

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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