Grilled Corn Tabbouleh Recipes

TABBOULEH I

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

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.

GRILLED SALMON KEBABS WITH KALE TABBOULEH

Steps:

• Cook the bulgur as the label directs. Meanwhile, toss the kale, tomatoes, scallions, mint, 2 tablespoons lemon juice and 4 teaspoons olive oil in a large bowl. Fluff the bulgur and stir into the kale mixture. Cover with plastic wrap and refrigerate while you prepare the kebabs.
• Preheat the grill or a grill pan over medium-high heat. Whisk the remaining 2 teaspoons olive oil, the cumin and 1/2 teaspoon each salt and pepper in a medium bowl. Add the salmon chunks, tossing well to coat. Thread the salmon onto 8 skewers. (If using wooden skewers, soak them in water first for about 20 minutes.) Oil the grill grates; grill the kebabs, turning, until the fish is opaque, 6 to 8 minutes.
• While the fish cooks, stir together the yogurt, cucumber and remaining lemon juice (about 1 tablespoon); season with salt and pepper. Divide the tabbouleh and salmon kebabs among plates; serve with the yogurt sauce and lemon wedges.

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 AUBERGINE TABBOULEH

Steps:

• Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.
• Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.
• When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.

MEXICAN GRILLED CORN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
• Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
• Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
• Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

GRILLED SPICED CORN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix together cumin, coriander, salt, sugar, chili powder, ginger, cinnamon, pepper, and cloves in a small bowl. Slice lemon into 8 wedges. Set aside.
• Brush corn with olive oil.
• Grill corn on the hot grill, turning every few minutes, until lightly browned, about 15 minutes. Remove from grill.
• Dip lemon wedges into spice mixture. Rub 1 lemon wedge over each ear of corn.

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.