Bring a medium saucepan of salted water to the boil, pour in the bulgur wheat and cook according to the packet instructions. Drain, rinse and set aside.
Meanwhile, heat a grill pan over high heat. Peel back the ‘ears’ of the sweet corn and place side down on the pan. Cook until charred on all sides, roughly 10 minutes. Cut down the side of the corn to take the kernels off the cob.
To assemble, toss together the bulgur wheat, corn, tomatoes, herbs, onion, parmesan and pine nuts. Mix through the balsamic and oil, and season with salt and pepper.