Grilled Corn Tabbouleh Recipe

Corn: Grilled until lightly charred and kernels removed for a smoky sweetness.

Bulgur wheat: A whole grain that adds a chewy texture and nutty flavor.

Cherry tomatoes: Halved for a burst of juicy sweetness.

Cucumber: Diced for a refreshing crunch.

Parsley: Chopped to add a fresh, herbaceous note.

Mint: Chopped to give a cool, aromatic flavor.

Olive oil: Used in the dressing for a rich, smooth texture.

Lemon juice: Freshly squeezed to add a bright, tangy acidity.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a touch of heat and depth.

When grilling the corn, make sure to rotate the ears frequently to achieve an even char. This not only enhances the flavor but also adds a delightful smoky element to the tabbouleh. For the bulgur wheat, ensure it is fully cooled before mixing it with the other ingredients to prevent wilting the parsley and mint. When preparing the dressing, whisk the olive oil and lemon juice vigorously to create a well-emulsified mixture that will coat the salad evenly.

• corn - Substitute with frozen corn: If fresh corn is not available, frozen corn can be grilled or roasted to achieve a similar flavor and texture.

• bulgur wheat - Substitute with quinoa: Quinoa is a gluten-free alternative that offers a similar texture and nutritional profile.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a good alternative.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be used raw or lightly cooked.

• parsley - Substitute with cilantro: Cilantro offers a fresh, herbaceous flavor that can complement the other ingredients well.

• mint - Substitute with basil: Basil provides a different but equally refreshing flavor that pairs well with the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To store your grilled corn tabbouleh, transfer it to an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The tabbouleh will stay fresh for up to 3-4 days. The bulgur wheat and vegetables will absorb the flavors of the dressing, making it even more delicious over time.
• If you plan to keep the tabbouleh for longer, consider freezing it. However, note that the texture of the cherry tomatoes and cucumber might change upon thawing.
• To freeze, portion the tabbouleh into freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn.
• Label the containers with the date so you can keep track of how long it has been stored.
• When you're ready to enjoy the tabbouleh, thaw it in the refrigerator overnight. Give it a good stir and, if needed, add a splash of olive oil and a squeeze of lemon juice to refresh the flavors.
• For best results, avoid freezing the dressing separately. Instead, freeze the entire salad with the dressing mixed in to ensure the flavors meld together beautifully.
• If you find the texture of the thawed vegetables isn't to your liking, consider adding some freshly chopped parsley and mint to revive the dish.

• For a quick and easy method, place the Grilled Corn Tabbouleh in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a more even reheating, use a skillet. Add a small amount of olive oil to the skillet and heat over medium-low heat. Add the tabbouleh and stir occasionally until warmed through, about 5-7 minutes. This method helps maintain the texture of the bulgur wheat and the vegetables.

• For a gentle reheating method, preheat your oven to 300°F (150°C). Spread the tabbouleh evenly on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes, or until warmed through. This method is great for preserving the freshness of the cherry tomatoes and cucumber.

• If you have an air fryer, set it to 300°F (150°C). Place the tabbouleh in an air fryer-safe dish and heat for 5-7 minutes, shaking the basket halfway through. This method is quick and helps maintain the crispiness of the grilled corn.

• For a more traditional approach, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the tabbouleh in the top pot and cover. Stir occasionally until heated through, about 10 minutes. This method is gentle and helps retain the flavors of the parsley and mint.

• If you have a steamer, place the tabbouleh in a heatproof dish and steam for about 5-7 minutes. This method helps keep the vegetables crisp and the bulgur wheat fluffy.

• For a quick stovetop method, use a non-stick pan. Add a splash of lemon juice and a drizzle of olive oil. Heat over medium heat, stirring frequently, until the tabbouleh is warmed through, about 5 minutes. This method adds a fresh burst of flavor while reheating.

• Grill: Used to cook the corn until it is lightly charred, adding a smoky flavor to the dish.

• Knife: Essential for dicing the cucumber, chopping the parsley and mint, and halving the cherry tomatoes.

• Cutting board: Provides a stable surface for chopping and dicing ingredients.

• Mixing bowl: A large bowl to combine the bulgur wheat, vegetables, and herbs.

• Small bowl: Used to whisk together the olive oil, lemon juice, salt, and black pepper for the dressing.

• Whisk: Helps to thoroughly mix the dressing ingredients.

• Tongs: Useful for handling the corn on the grill.

• Measuring cups: Ensures accurate measurement of the bulgur wheat, olive oil, and lemon juice.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Serving spoon: For tossing the salad and serving it.

Pre-cook the bulgur: Cook and cool the bulgur wheat in advance to save time on the day of preparation.

Use pre-grilled corn: Purchase pre-grilled corn from the store to skip the grilling step.

Chop vegetables ahead: Dice the cucumber and halve the cherry tomatoes the night before.

Make the dressing in advance: Whisk together the olive oil, lemon juice, salt, and black pepper and store in the fridge.

Batch prep herbs: Chop the parsley and mint in bulk and store in airtight containers.