Ingredients

serves 8

　　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

　　

Step 1

In a bowl, cover the bulghur with the boiling water. Let stand 45 minutes. Drain well; return to a bowl. Set aside.

　　

Step 2

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. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add one-third of the corn, season with salt and pepper, and cook, stirring, until the 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 the corn to a baking pan to cool. 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. Add to the corn. Repeat with the remaining corn 2 more times. Set aside for the corn to cool.

　　

Step 3

Combine the bulghur with the remaining 2 tablespoons oil, tomatoes, remaining lime juice, mint, parsley, and chives. Add the corn; mix well. Chill 30 minutes before serving. Adjust the seasoning with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.