Pilaf with charred corn, red pepper and bulgur

• rapeseed oil↗1 tbsp tbsp
• corn cobs2
• red pepper↗2 large

  sliced

• spring onions↗bunch of

  sliced

• smoked paprika↗2 tsp tsp

  additional for serving

• garlic cloves↗2

  minced

• vegetable broth↗500ml ml
• bulgur↗300g g
• coriander↗½ small bunch of
• Greek yogurt↗

  for serving (optional)

• lime wedges

  for serving

Step-by-step instructions

1. 1

   Heat ½ tbsp oil in a pot (with lid) over high heat. Sauté the corn cobs for 8‑10 minutes, stirring frequently, until they become golden and slightly charred. Transfer them to a board and remove the kernels with a knife.

2. 2

   Add the pepper to the pan with the remaining oil and sauté for 10 minutes until soft and golden, then add the spring onions, smoked paprika and garlic. Sauté another 3‑4 minutes until fragrant, then return most of the corn to the pan together with the vegetable broth. Bring to a boil, then add the bulgur. Reduce heat to low, cover and let sit 8‑10 minutes until the broth is absorbed and the bulgur is tender.

3. 3

   Fluff the pilaf with a fork, then stir in the remaining corn and coriander. Serve with a spoon of Greek yogurt sprinkled with a little smoked paprika, if desired, and lime wedges for squeezing.