This corn tabouli tabbouleh recipe is loaded with flavor and texture from seasonal sweet corn. We love traditional Lebanese Tabbouleh and added some sweet corn kernels for an extra pop of flavor. It’s a perfect party and Summer potluck dish to bring and wow everyone with. Originally published in our 2013 Bountiful cookbook, we have a new adaptation with more texture and flavor.

lemon with corn tabouli tabbouleh

What is Tabouli or Tabbouleh?

This delicious and healthy Mediterranean salad that is loaded with so much goodness. It’s a very finely minced parsley salad with bulgur, tomatoes and other small chopped veggies like cucumber. There’s different variations of Middle Eastern tabbouleh, but the base flavors have olive oil, lemon, super fragrant parsley and healthy bulgur. It’s a fantastic salad that is fragrant, bright, refreshing and satisfying. With a happy handful of chopped fresh mint, this is one of our go-to salads to share.

corn tabbouleh tabouli in bowl

Video: Tabouli or Tabbouleh with Corn

Adding Corn to Tabouli or Tabbouleh

For some reason when warm weather rolls around it feels as if it is the perfect time to eat corn. And by eating corn we mean the super good, freshly-picked, wipe the chin, juicy sweet corn. Once September arrives everyone seems to be ready to immediately switch seasonal gears and it’s all about Autumn. We’re indulging in as much sweet corn recipes as possible before the fall squash start filling the stalls and stands. To savor every sweet kernel we’ve grilled corn on the cob, made fire roasted corn salads and are attempting to eat our weight in the sweetest kernels we can find. One of our favorite corn salads of the season is our corn tabouli or tabbouleh. Think of the classic tabouli but with added pops of sweet corn. Every bite will remind you of how wonderful produce is and how you only have a few months to appreciate the best that the season has to offer.

  • Fresh Corn: De-kernaling a fresh corn is always the most delicious. Fresh sweet corn kernals can’t be beat.
  • Canned corn: There’s some great quality canned corn out there to use.
  • Frozen Corn: Sure, you can use frozen corn kernals. Just make sure that they’re thawed completely and drained of all the juices. You don’t want a soggy tabbouleh.

How Much Parsley to Add to Tabouli?

This wonderful salad celebrates parsley for all you parsley lovers. But maybe for some newbies, it might be too much. You can add as much as you like as long as the balance of flavors is to your liking. Once you realize how fragrant and delicious this is, you can add more. Maybe even double or triple the amount of parsley. Another thing to think about is the type of parsley to use:

  • Curly parsley gives a lot of volume to the salad. It makes the salad look and taste more fluffy.
  • Flat leaf or Italian parsley generally has more flavor. This flavor issue can be up for debate. But we’re not really partial and will use both.
  • So use what ever parsley you like or gravitate to!
fresh white whole corn

Tip for First Time Tabouli Makers

This recipe is super simple and the real tip is to make sure to season the salad well. We started with about 1/2 teaspoon of salt for the whole salad, but a little more will bring more flavor. So start with the 1/2 teaspoon of salt and stir and combine all the ingredients together well. Taste, then add more salt and pepper if needed. Also, if you love lemon and all the bright flavors from the juice, you can squeeze a little more on. Adjust all the seasonings to your personal taste.

lemon with corn tabouli tabbouleh

Corn Tabbouleh (Tabouli)

Recipe is adapted from our cookbook, Bountiful. Homemade tabbouleh made with a mix of fresh parley and mint leaves is such a treat, especially when we add in some cooked garlic corn. The sweet pops of corn kernels in this salad make it one of the highlights of summer. If you really love your corn, just double the amount of corn in the recipe. You won’t be disappointed. Cook the corn however you prefer, sautéed, roasted, grilled… any variation will be delicious. If you want to mellow the garlic taste in the tabbouleh, when sautéing or roasting the corn, add the garlic and cook them together instead of using raw garlic in the tabbouleh.  
Cook the bulgur a few hours ahead or the day ahead so it can cool completely before mixing all the ingredients together.
5 from 4 votes


  • 1/2 cup (70 g) uncooked bulgur
  • 1 cup (240 ml) water
  • 2 ears fresh corn husked and de-kerneled (about 1 1/2 cups), or cooked corn kernels (sautéed, roasted, grilled, boiled, microwaved) – you can used canned or frozen corn in a pinch too
  • 1-2 cloves garlic , minced
  • 4 Tablespoons (60 ml) olive oil , divided – only 2 tablespoons are needed if not sautéing or roasting the corn
  • Zest of 1 lemon
  • 2 Tablespoons (30 ml) fresh lemon juice
  • 1/2 teaspoon (2.5 ml) kosher salt , or more to taste
  • Freshly cracked black pepper , to taste
  • 1/2 cup (30 g) finely minced fresh parsley (flat or curly – flat will sometimes have more flavor but curly will have a better fluffy texture)
  • 1/4 cup (15 g) finely minced fresh mint leaves
  • 1 small tomato (seeds removed and diced small)
  • 1 small Persian cucumber (diced small)


  • 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.
    Adding bulgur to pot of water
  • 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.
    Sautéing corn
  • 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.
    Squeezing lemon juice into dressing
  • Add to the bowl of dressing: cooked bulgur, corn, parsley, mint, tomato, and cucumber.
    Tossing together tabbouleh
  • 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.
    Tabbouleh on a platter


Nutrition Information per Serving

Calories: 116kcal, Carbohydrates: 16g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Sodium: 207mg, Potassium: 224mg, Fiber: 3g, Sugar: 3g, Vitamin A: 694IU, Vitamin C: 14mg, Calcium: 22mg, Iron: 1mg
summer corn tabbouleh tabouli on platter

Different Types of Bulgur Wheat

Did you know there’s different types and grades of bulgur? It’s fun learning about the different options. Why so many grades of bulgur? It’s for the different types of dishes you can make. Also, it’s about personal preference. Use what ever texture of bulgar you like or what you’re used to eating. For your Corn Tabouli Tabbouleh we suggest using Grade #1 or Grade #2.

  • Grade #1 Fine: Very small grains that are perfect for pilaf and tabouli. Also great for quick cook soups and stir fries.
  • Grade #2 Medium: A little larger than fine but great for different salads like tabbouleh.
  • Grade #3 Coarse: A little smaller than #4 Very Coarse texture but gives you the same texture as brown rice. It’s great for rice pilaf.
  • Grade #4 Very Coarse: Is similar texture to brown rice. It’s the largest kernel and gives you the biggest bite and mouthfeel.

How to Store Corn Tabouli Tabbouleh

If you have leftovers, it’s best to store it in a air tight container in the fridge. Store it for up to 4 days and try to eat it as soon as possible. Don’t freeze it, just don’t. It’ll get mushy and gross. Enjoy it while it’s fresh!