Sweet Corn & Bulgur Salad
Here, a colorful grain salad is accented with the classic Mediterranean cucumber-yogurt sauce called tzatziki. If you like, make the sauce a day ahead so it will gain flavor.
Ingredients
1 cup plain yogurt
1 medium cucumber
1-2 tsp. salt
2 Tbsp. lemon juice
4 tsp. garlic, minced, mashed to a paste
6 ounces bulgur wheat
1 ¼ cups water
¼ cup olive oil
4 plum tomatoes, diced
1 ½ cups cooked or raw corn kernels
3 green onions, chopped
3 Tbsp. mint, chopped
1 tsp. ground cumin
Freshly ground pepper
Lettuce leaves
Mint leaves
Directions
For the sauce, place yogurt in a cheesecloth-lined sieve set over a bowl to drain. Refrigerate 3 to 24 hours (the longer it drains the thicker it gets). (Or use Greek-style yogurt to skip this step.)
Peel, seed and thinly slice the cucumber. Mix with salt, place in colander and let stand 30 to 60 minutes at room temperature. Lightly rinse cucumbers and squeeze to remove liquid, then chop coarsely. Combine cucumbers, 1 Tbsp. lemon juice, 2 tsp. garlic, and strained yogurt (drink the liquid; it's delicious).
For the salad, combine bulgur and water in large bowl. Add olive oil and diced tomatoes. Mix well and let stand 30 to 60 minutes at room temperature for the bulgur to soak up the liquid.
Stir in corn, green onions, chopped mint, 1 Tbsp. lemon juice, 2 tsp. garlic, cumin and pepper to taste.
To serve, mound salad on lettuce leaves on a large platter. Spoon sauce in pinwheel pattern over mound. Garnish with mint.
Suggestions
Read more: This recipe is part of Now in Season columnist Terese Allen's article "The Language of Summer."
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