INGREDIENTS:3 cups dry bulghur 5 1/3 cups water 4 tsps. salt 4 cups fresh corn, cut from approx. 10 ears; OR 4 cups frozen corn, thawed and drained ¼ cup olive oil 4 pints cherry tomatoes, halved 1 1/3 cups scallions, chopped ½ cup red wine vinegar, or to taste 4 tsps. pepperDIRECTIONS:1. In a large, dry skillet or pot, toast bulghur over medium heat 5-10 minutes, stirring occasionally until lightly browned. Add water and salt and bring to a boil; reduce heat and simmer covered, 5-10 minutes ...

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