RCI-RC.006.0133.001
Toasted Corn and Bulgur Salad
I obtained this recipe from an estate sale when I purchased the family collection from the Sullivan Estate in Dallas, Texas in 1988.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- ¾ cup
- ⅓ cups
- 1 teaspoon
- fresh corn cut from ears1 cup
- 1 tablespoon
- cherry tomatoes halved1 pint
- ⅓ cup
- 2 tablespoons
- 1 teaspoon
Method
1
Bring ⅓ cup water to a boil in a small saucepan with ½ teaspoon salt.
3 minutes
2
Add ¾ cup dry bulgur to the boiling water, stir well, then remove from heat and cover. Let sit until bulgur is tender and water is absorbed, about 10 minutes.
10 minutes
3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
1 minutes
4
Add 1 cup fresh corn kernels to the hot skillet and cook, stirring occasionally, until the corn is lightly browned and toasted, about 5 minutes.
5 minutes
5
Add the toasted corn to the bulgur and stir to combine.
6
Fold in 1 pint halved cherry tomatoes and ⅓ cup chopped scallions.
7
Pour the vinegar mixture over the salad and toss gently until all ingredients are evenly dressed.
8
Let the salad rest for 5 minutes before serving to allow the flavors to meld.