Tomato and Corn Tabbouleh Salad

• 1 cup bulghur wheat
• 3 cups boiling water
• 6 ears corn
• 1/2 cup extra-virgin olive oil
• 2 teaspoons coarse salt, or to taste
• 1/4 teaspoon freshly ground pepper, or to taste
• 2 garlic cloves, or to taste, minced
• Juice of 4 limes
• 4 large ripe tomatoes, diced
• 1/2 cup loosely packed fresh mint, finely chopped
• 1/2 cup loosely packed fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh chives, cut into small pieces

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

bulghur wheat, boiling water, corn, extravirgin olive oil, coarse salt, freshly ground pepper, garlic, limes, tomatoes, fresh mint, parsley, fresh chives

Taken from www.epicurious.com/recipes/food/views/tomato-and-corn-tabbouleh-salad-392328 (may not work)