Corn Tabbouleh (Tabouli)

Step 1

In a saucepan, combine the bulgur with 1 cup water. Bring the water to a boil, then remove the pan from the heat. Cover, and allow to sit for 20 minutes, until the water has been absorbed. Set aside to cool completely.

Step 2

If desired, cook the corn to your preferred method: For Sautéing: cook over medium-high heat with 2 Tablespoons of olive oil and the garlic until tender (about 3 minutes). For Roasting: combine the corn, garlic, and 2 Tablespoons olive oil on a baking sheet pan and roast at 450°F (230°C) for 8 to 10 minutes, or until tender. Allow to cool.

Step 3

In large bowl, combine the remaining 2 Tablespoons olive oil, lemon zest, lemon juice, garlic (if not cooked with the corn), salt, and pepper to taste.

Step 4

Add to the bowl of dressing: cooked bulgur, corn, parsley, mint, tomato, and cucumber.

Step 5

Stir to combine. Taste for seasonings and add more salt, pepper, and/or lemon juice if necessary. Serve immediately or chill until ready to serve. Gentle stir before serving.