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Grilled Corn "Tabbouleh"
Grilled Corn "Tabbouleh"
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Tabbouleh salad with grilled corn kernels for a sweet twist.
Ingredients:
  • 6 corn, shucked
  • 0.75 cup fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon finely chopped jalapeno pepper
  • 1.5 teaspoons extra-virgin olive oil
  • 1 teaspoon ground Aleppo pepper, or more to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 0.75 teaspoon flaky sea salt
  • 0.25 teaspoon freshly ground black pepper
Instructions:
  • Heat up a grill pan or outdoor grill on high heat and lightly oil the grate.
  • Grill ears of corn in a pan, rotating occasionally, until they are tender and have a light char on all sides, about 12 to 15 minutes.
  • Move the corn to a cutting board and allow it to cool for about 5 minutes. Remove the kernels from the cobs. Discard or save the cobs for later use. Roughly chop 1/4 cup of parsley leaves and place them in a large bowl. Add the rest of the parsley leaves, corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to the bowl. Mix everything together well. Season with salt and black pepper. Enjoy the salad right away or refrigerate it covered overnight.

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