Tomato and Corn Tabbouleh Salad Recipe

Name: Tomato and Corn Tabbouleh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulghur wheat; 3 cups boiling water; 6 ears corn; 1/2 cup extra-virgin olive oil; 2 teaspoons coarse salt, or to taste; 1/4 teaspoon freshly ground pepper, or to taste; 2 garlic cloves, or to taste, minced; Juice of 4 limes; 4 large ripe tomatoes, diced; 1/2 cup loosely packed fresh mint, finely chopped; 1/2 cup loosely packed fresh flat-leaf parsley, finely chopped; 1/4 cup fresh chives, cut into small pieces

Servings: persons

1 cup bulghur wheat
3 cups boiling water
6 ears corn
1/2 cup extra-virgin olive oil
2 teaspoons coarse salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
2 garlic cloves, or to taste, minced
Juice of 4 limes
4 large ripe tomatoes, diced
1/2 cup loosely packed fresh mint, finely chopped
1/2 cup loosely packed fresh flat-leaf parsley, finely chopped
1/4 cup fresh chives, cut into small pieces

1
In a bowl, cover the bulghur with the boiling water.
2
Let stand 45 minutes.
3
Drain well; return to a bowl.
4
Set aside.
5
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.
6
Heat 2 tablespoons olive oil in a large saute pan over medium heat.
7
Add one-third of the corn, season with salt and pepper, and cook, stirring, until the corn is caramelized and golden, about 7 minutes.
8
One minute before the corn is done, add one-third of the minced garlic, and mix with the corn.
9
Transfer the corn to a baking pan to cool.
10
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.
11
Add to the corn.
12
Repeat with the remaining corn 2 more times.
13
Set aside for the corn to cool.
14
Combine the bulghur with the remaining 2 tablespoons oil, tomatoes, remaining lime juice, mint, parsley, and chives.
15
Add the corn; mix well.
16
Chill 30 minutes before serving.
17
Adjust the seasoning with salt and pepper.

2076

kcal

Calories

212

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup bulghur wheat, 3 cups boiling water, 6 ears corn, 1/2 cup extra-virgin olive oil, and more.

Yes, Tomato and Corn Tabbouleh Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato and Corn Tabbouleh Salad

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