Mexican Street-Corn Tabbouleh

Method

1. Put the bulgur in a heatproof bowl and pour over boiling water to cover by 1 cm. Cover with a plate and leave for 15 minutes, then tip into a sieve, press out the water with a spoon and toss with one third of the lime juice.

   Add in this stepFine bulgur 30 gLime juice 1 tbsp

2. Pat the corn kernels dry with kitchen paper; wet corn steams instead of charring. Heat the oil in a 24 cm frying pan over medium-high heat until it shimmers, add the corn in a single layer and leave it untouched for 2 minutes, then toss and keep cooking, 5 min in total, until plenty of kernels have dark brown spots and start to pop. Sprinkle in the chili powder and cumin for the last 30 seconds, then spread on a plate to cool.

   Add in this stepCorn kernels (frozen or canned) 120 gVegetable oil (for the corn) 1½ tspChili powder ½ tspGround cumin 1 pinch

   medium-high heat

3. While the corn cools, finely chop the parsley and cilantro (tender cilantro stems can go in too) and cut the tomatoes into 1 cm dice. Halve and seed the jalapeño and chop it finely, and chop the red onion very finely. This takes about 7 min.

   Add in this stepFlat-leaf parsley (leaves only) 50 gCilantro (fresh coriander) 20 gTomatoes (firm) 1Fresh jalapeño ½Red onion ¼

4. In a large bowl whisk the remaining lime juice with the olive oil and salt. Add the bulgur, cooled corn, tomatoes, jalapeño, onion and herbs and toss gently. Taste: it should be bright and tangy, so add a squeeze more lime if needed.

   Add in this stepLime juice 2 tbspExtra virgin olive oil 2 tbspSalt ½ tsp

5. Spoon into bowls and top with crumbled feta and cubes of avocado. Eat straight away or within 1 hour.

   Add in this stepFeta cheese 40 gRipe avocado 1