This charred corn and bulgur salad is the kind of dish that comes together easily but tastes like something much more thought out. The corn gets a quick char in a hot pan with garlic and olive oil, bringing out its natural sweetness and adding a little depth, while the bulgur keeps things light and satisfying. Tossed with fresh parsley, juicy cherry tomatoes, and plenty of lemon juice, it’s bright, herby, and perfect for summer. It works just as well as a simple side as it does for an easy, make-ahead lunch.
Charred Corn and Bulgur Salad (Easy Summer Salad)
A bright, summery salad made with charred corn, tender bulgur, and fresh herbs. Tossed with cherry tomatoes, garlic, and lemon juice, it’s light, flavorful, and perfect as a side or simple meal.
Equipment
- 12 in cast iron pan
Ingredients
- ¼ cup olive oil
- 5 ears of corn kernels cut off the cob
- 3-4 garlic cloves thinly sliced
- kosher salt
- ⅓ cup bulgar
- 1 cup cherry tomatoes halved, heirloom if you can find
- 1 bunch flat leaf parsley hard stems removed, finely chopped
- 1 lemon juiced
- flake salt
Instructions
- In a small pot, bring water to a boil. Add bulgur and a pinch of salt, reduce heat, cover, and simmer for about 10–12 minutes according to package instructions, or until tender. Drain, rinse and set aside to cool slightly.
- Heat olive oil in a large cast iron pan over heat. Add corn kernels and sliced garlic and cook about 5-6 minutes. Let the corn char undisturbed for a bit to get good color, but stir once or twice, until cooked all around.
- In a large bowl, combine the cooked bulgur and charred corn mixture. Add cherry tomatoes, parsley and lemon juice. Season generously with salt and toss. Sprinkle with flake salt before serving.