Corn Tabouleh

I am under strict orders. Here is what I have been instructed to say. This salad is lovely. It is pretty and colorful. It looks like summer itself.

It is not, however, Kid Friendly. In fact, it is decidedly Kid Unfriendly. Children, for example, who do not like pepper will NOT like this dish. Neither will children who do not like bulgur. Or children who don't like olive oil, lime juice, or corn (is there really anyone who doesn't like corn?).

But I ask you. Should I refrain from posting this lovely recipe just because a certain almost-twelve-year-old Miss Particular doesn't happen to like any of the ingredients therein?

Wouldn't that be a shame?

So my instructions to you are as follows. Make this recipe. Soon. Before the local corn is gone. Savor it. Enjoy it. But don't serve it to your particular children. They might not be so nice about it.

Corn Tabouleh
Makes 4-6 generous servings

1/2 cup bulgur wheat
4 ears of corn, husks removed, cooked and cooled
2 peppers (I used one green and one red)
3 scallions
a handful of basil, parsley or cilantro
1/4 teaspoon salt
juice of 1 lime
2 tablespoons olive oil

Cook the bulgur according to the package instructions. Or, if you don't have the package, do what I did: bring some water to a boil and pour it over the bulgur so it covers it and then some. Cover and let soak for about 15 minutes. Fluff with a fork and let cool.

Cut the corn off the cobs. Chop the peppers, dice the scallions, and mince the herbs. Combine the vegetables in a large bowl, and then add the salt, lime juice, and oil.

Add the cooled bulgur and then refrigerate for at least an hour (overnight is fine too) to let the flavors meld.

Serve within a day or two.