Roasted Corn Tabouli
Yield: Serves 4-6
Total Time: 1 hour
Recipe is from our cookbook, Bountiful. Homemade tabouli made with a mix of fresh parley and mint leaves is such a treat, especially when we add in roasted 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 roasted corn in the recipe. You won’t be disappointed.
- 1 cup (140g) uncooked bulgur
- 3 medium ears corn, husks and kernels removed
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (30g) chopped fresh flat-leaf parsley
- 1/2 cup (40g) chopped fresh mint leaves
- Zest of 1 lemon
- 3 tablespoons (45ml) fresh lemon juice
- 1 teaspoon kosher or sea salt
- 1/4 teaspoon cayenne
- Freshly cracked black pepper
- Preheat the oven 450°F (230°C).
- In a saucepan, combine the bulgur with 2 cups (480ml) 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.
- In a bowl, combine the corn kernels with 2 tablespoons of the oil and toss to coat. Arrange the kernels in a single layer on a baking sheet and roast for 8 to 10 minutes, or until cooked through. Allow to cool.
- In a large bowl, combine the bulgur, corn kernels, parsley, and mint. In small bowl, combine the lemon zest, lemon juice, remaining 2 tablespoons oil, salt, cayenne, and pepper to taste.
- Add the lemon juice mixture into the corn mixture and chill for 15 minutes before serving.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.