Bulgur, Corn, and Roasted Garlic Salad

1 C bulgur
3 cloves garlic, peeled
2 tbsp olive oil, divided
2 ears corn, husked
1 small red pepper, finely diced
1/4 C small basil leaves, loosely packed
Salt and freshly ground pepper

Bring 2 C water to a boil in a medium saucepan. Lightly salt water and add bulgur. Simmer uncovered 5 minutes. Drain in a sieve, rinse, and fluff with a fork. Transfer to a bowl and set aside.

Preheat barbecue to medium. Toss garlic cloves with 1 tbsp olive oil and wrap in foil. Roast until browned and soft, about 20 minutes.

Meanwhile, grill corn until cooked and grill marks are visible, about 5 minutes. Slice off kernels into a large bowl.

In a small bowl mash garlic with remaining 1 tbsp oil; stir into bulgur. Add bulgur mixture to corn, along with red pepper, basil leaves, 1/2 tsp salt and 1/4 tsp pepper.

Chill up to one day before serving.

Makes 6 servings.

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