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.