I grow okra in my garden every year just because it grows well where I live. It’s not my favorite vegetable, but I have found a handful of ways that I love eating it, and this charred okra and corn salad is one of them.
What makes this salad so great? First of all, the char on the okra helps to give them a little crunchy texture, and a big boost of smoky flavor.
Second, the creamy sauce is spiked with a little bit of hot sauce and a little bit of garlic, making you want to lick the spoon clean with every bite.
The onion and garlic are aromatics that add a great base flavor. Cook the onion down soft and tender, or leave it crisp and crunchy, the choice is yours.
Finally, the corn is a sweet and friendly delivery vehicle. It not only fills out the dish but it stretches the okra a little further while adding a slightly sweet foil to the charred okra and spice-spiked creamy sauce.
Tips and Tricks for the Charred Okra and Corn Salad recipe:
- How many okra are in two cups sliced? It’s a lot! You need about 40 very small pods.
- What can I use if I don’t have enough okra? Use other vegetables that sear and take a char well. Try bell peppers or broccoli.
- Make it vegan: Swap the butter for refined coconut oil. Use vegan mayo and plant-based milk for the dressing.
- I like to serve this with some Cajun spiced proteins such as grilled tofu, Blackened fish or shrimp kabobs.
- 1 TBS canola oil
- 2 cups sliced fresh okra
- 2 cups corn kernels (thawed if frozen)
- 1 cup diced onion
- 4 garlic cloves, minced
- ½ tsp salt
- 2 TBS butter
- 1 TBS white wine vinegar
- 2 TBS mayo
- 1 TBS milk or plant-based milk
- 1 tsp vinegar-based hot sauce
- ¼ tsp garlic powder
- Heat canola oil in a large heavy bottomed skillet until hot, but not smoking. Add okra and saute until starting to brown on one side, 3-5 minutes. Stir and allow to brown on the second side, another 3-5 minutes.
- Mix the corn, onion, garlic, and salt into the skillet. Saute for another 5 minutes, stirring occasionally.
- Remove from heat and mix in the butter and vinegar.
- Whisk together the mayo, milk, hot sauce and garlic powder until smooth.
- Serve the salad drizzled with the creamy sauce.
Recipe adapted from Eating Well.
