1 1/2 cups coarse bulgur
2 3/4 cups water
1 tsp. salt
1 Tbs. olive oil
2 cups fresh corn
1 pint cherry tomatoes (halved)
3/4 cup chopped scallions
3 Tbs. red wine vinegar

In heavy skillet, toast bulgur over moderately high heat until it starts to pop(5-10 minutes). Boil water with salt, add bulgur and simmer covered 20 minutes. Remove from heat, let stand 10 minutes, covered.

While bulgur is cooking, heat oil and cook corn 2-3 minutes, stirring. Cool corn and add to bulgur with tomatoes, scallions, vinegar, salt, and pepper.