Grilled Corn "Tabbouleh"

Grilled fresh corn kernels take the place of bulgur wheat and lend a slightly sweet edge in Virginia's version of the Lebanese grain salad known as tabbouleh (also sometimes spelled tabouleh or tabouli). Aleppo pepper is mild — if you love heat, add more!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 144 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon freshly ground black pepper
• 1 clove garlic, minced
• 1 teaspoon ground coriander
• 1 tablespoon finely chopped jalapeno pepper
• 2 tablespoons chopped fresh mint
• 1 ½ teaspoons extra-virgin olive oil
• 6 ears corn, shucked
• ¾ cup fresh flat-leaf parsley
• 1 teaspoon ground Aleppo pepper, or more to taste
• ¾ teaspoon flaky sea salt

Recipe Instructions

Step 1

Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.

Step 2

Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.

Step 3

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.