Corn and bulgur salad with cilantro and lime
from Fields of Greens, page 34

1/2 cup bulgur
1/2 cup boiling water
1 tablespoon light olive oil
3 ears of corn, shaved, about 3 cups kernels
salt
1/4 medium-sized red onion, diced, about 1/2 cup
1 jalapeno chili, seeded and thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
cayenne pepper
1 tablespoon coarsely chopped cilantro
1 tablespoon chopped fresh sage
Place the bulgur in a medium-sized bowl and pour the boiling water over it. Cover and let sit for 20 minutes.
Meanwhile, heat the oil in a saute pan. Add the corn and 1/4 teaspoon salt and saute over medium heat for 5 minutes. Add the onion and saute for 3 minutes, until the corn is tender. Allow to cool, then toss with the bulgur, chiles, lemon and lime juices, 1/2 teaspoon salt and a few pinches of cayenne. Add salt if necessary. Toss in the cilantro and sage just before serving.

- Serves 4 to 6