Remove the corn husks and silk from the ears of corn. Lightly brush with vegetable oil and grill over medium heat until a light char develops on all the corn. Cool and cut the corn off the cobs.
Prepare the peppers in the same fashion and grill whole until a light char appears. Be careful not to burn the skin. Set aside to cool and then dice small.
Combine cooked peppers, corn and all remaining ingredients in a large bowl. Season with salt and pepper to taste.
To cook, combine 1 1⁄2 cups medium-grain bulgur and 3 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Drain, if necessary. This will yield 5 cups, so store extra in the refrigerator for up to a week.
Ingredients
Directions
Remove the corn husks and silk from the ears of corn. Lightly brush with vegetable oil and grill over medium heat until a light char develops on all the corn. Cool and cut the corn off the cobs.
Prepare the peppers in the same fashion and grill whole until a light char appears. Be careful not to burn the skin. Set aside to cool and then dice small.
Combine cooked peppers, corn and all remaining ingredients in a large bowl. Season with salt and pepper to taste.
To cook, combine 1 1⁄2 cups medium-grain bulgur and 3 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Drain, if necessary. This will yield 5 cups, so store extra in the refrigerator for up to a week.