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Yields:
4
Total Time:
25 mins
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.
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Ingredients
- cup medium-grade bulgur
- 1 cup tomatoes
- 1 cup flat-leaf parsley
- 1 Tbsp. lemon juice
- 1/4 cup extra-virgin olive oil
- 3 ear corn
- 3 clove garlic
- kosher salt
- Pepper
Directions
- Step 1In 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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- Step 1In 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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