Summer Corn and Nectarine Tabbouleh

Serves 6. | Prep: 45 minutes | Cook: 10 minutes


1 cup bulgur wheat
2 ears fresh corn, grilled or steamed, kernels removed
2 ripe nectarines, pitted and cubed
1/2 cup diced red onion
1/2 cup diced English cucumber
3 scallions, finely chopped
1/2 cup chopped cilantro
1/4 cup chopped mint
Juice of half a lemon
1/4 cup creme fraiche
2 cloves garlic, minced
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper


Prepare the bulgur by placing it in a large bowl and covering with boiling water. Let it stand for 30-45 minutes or until the bulgur has puffed up. Strain the bulgur well and place it back in the bowl.

As the bulgur rests, chop the remaining ingredients. Once the bulgur is ready, add the corn, nectarines, red onion, cucumber, scallions, cilantro and mint and give it a good stir. In a small bowl, whisk together the lemon juice, creme fraiche, garlic, olive oil and season generously with salt and pepper (about a teaspoon each), to taste. Add the dressing to the salad and stir until evenly coated. Adjust seasoning with salt and pepper, if necessary. Keep in a tightly sealed container in the refrigerator until ready to serve.

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