Name: Grilled Corn Tabbouleh
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Corn, shucked - 6; Fresh flat-leaf parsley - ¾ cup; Chopped fresh mint - 2 tablespoons; Finely chopped jalapeno pepper - 1 tablespoon; Garlic, minced - 1 clove; Extra-virgin olive oil - 1 ½ teaspoons; Ground Aleppo pepper, or more to taste - 1 teaspoon; Ground coriander - 1 teaspoon; Lemon zest - 1 teaspoon; Lemon juice - 2 tablespoons; Flaky sea salt - ¾ teaspoon; Freshly ground black pepper - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Corn Tabbouleh

1. Corn, shucked - 6

2. Fresh flat-leaf parsley - ¾ cup

3. Chopped fresh mint - 2 tablespoons

4. Finely chopped jalapeno pepper - 1 tablespoon

5. Garlic, minced - 1 clove

6. Extra-virgin olive oil - 1 ½ teaspoons

7. Ground Aleppo pepper, or more to taste - 1 teaspoon

8. Ground coriander - 1 teaspoon

9. Lemon zest - 1 teaspoon

10. Lemon juice - 2 tablespoons

11. Flaky sea salt - ¾ teaspoon

12. Freshly ground black pepper - ¼ teaspoon

How to cook deliciously - Grilled Corn Tabbouleh

1. Stage

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

2. Stage

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

3. Stage

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.