Tomato and Corn Tabbouleh Salad
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
In a bowl, cover the bulghur with the boiling water. Let stand 45 minutes. Drain well; return to a bowl. Set aside.
Step 2
Place the corn on a cutting board, and, using a sharp knife, carefully cut the kernels from the cob, taking care the corn does not roll as you work. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add one-third of the corn, season with salt and pepper, and cook, stirring, until the corn is caramelized and golden, about 7 minutes. One minute before the corn is done, add one-third of the minced garlic, and mix with the corn. Transfer the corn to a baking pan to cool. When the corn is finished, deglaze the pan with a little lime juice; stir, using a wooden spoon, to loosen any browned bits on the bottom of the pan. Add to the corn. Repeat with the remaining corn 2 more times. Set aside for the corn to cool.
Step 3
Combine the bulghur with the remaining 2 tablespoons oil, tomatoes, remaining lime juice, mint, parsley, and chives. Add the corn; mix well. Chill 30 minutes before serving. Adjust the seasoning with salt and pepper.
