In a large heavy dry skillet toast bulgur over medium heat for 10 minutes stirring occasionally until lightly browned. Add water and salt and bring to a boil then reduce heat and simmer covered for 10 minutes. Remove from heat and let stand 10 minutes covered. Transfer to bowl and cool in refrigerator. Saute corn in oil in heavy skillet for 7 minutes. Cool. Add corn, tomatoes, scallions, vinegar and pepper to bulgur. Toss lightly and chill before serving.