Grilled Corn Tabbouleh In Tomato Cups Recipes

GRILLED CORN "TABBOULEH"

Steps:

• Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
• Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
• Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

GRILLED CORN TABBOULEH IN TOMATO CUPS

Steps:

• Prepare grill.
• In a small saucepan bring water to a boil and remove pan from heat. Stir in bulgur and soak 1 hour.
• While bulgur is soaking, in a bowl stir together onion, cumin, and salt and let stand 1 hour.
• Cut about 1/2-inch-thick slices from tops of tomatoes and scoop out insides to form cups. Mince parsley, mint, and garlic.
• Shuck corn and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes. When corn is cool enough to handle, cut kernels from cobs and add to onion mixture.
• Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to corn mixture with parsley, mint, and garlic. In a small bowl whisk together lemon juice, oil, and salt and pepper to taste and drizzle over tabbouleh. Toss tabbouleh well and divide among tomato cups.

TOMATO AND CORN TABBOULEH SALAD

Steps:

• In a bowl, cover bulghur with the boiling water. Let stand 45 minutes. Drain well; return to a bowl. Set aside.
• Place corn on cutting board, and, using a sharp knife, carefully cut kernels from cob, taking care that the corn does not roll as you work. Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add one-third of the corn, season with salt and pepper, and cook, stirring, until corn is caramelized and golden, about 7 minutes. One minute before the corn is done, add one-third of the minced garlic, and mix with the corn. Transfer corn to a baking pan to cool. When corn is finished, deglaze pan with a little lime juice; stir, using a wooden spoon, to loosen any browned bits on the bottom of the pan. Add to corn. Repeat with remaining corn 2 more times. Set aside for corn to cool.
• Combine bulghur with remaining 2 tablespoons oil, tomatoes, remaining lime juice, mint, parsley, and chives. Add corn; mix well. Chill 30 minutes before serving. Adjust seasoning with salt and pepper.