Toasted Bulgur Salad with Corn and Tomatoes

1 1/2 cups coarse bulgur
2 3/4 cups water
1 tsp salt
1 Tbsp extra-virgin olive oil
2 cups fresh corn (cut from 4 to 6 ears)
1 pint vine-ripened cherry tomatoes, halved
3/4 cup chopped scallions
3 Tbsp red wine vinegar, or to taste

1. In a large heavy dry skillet, toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool.
2. In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.
3. While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Serve salad at room temperature.

Note: Salad may be made 6 hours ahead and chilled, uncovered.

Source: Epicurious

Try #1 - September 2012
This was easy and good!  I slightly burned the bulgur when trying to toast it, but it turned out fine in the end.  Definitely closer to 5 minutes than 10 for the toasting.  I used frozen corn and chopped heirloom tomatoes.