Corn and Okra Salad

corn and okraThis Corn and Okra Salad’s flavor enhances with time, so make ahead and store in the fridge until you’re ready to pack your picnic basket.

Corn and Okra Salad
Yields: 6 servings
  • 7 tablespoons fresh lime juice, divided
  • 1 cup thinly sliced red onion
  • 3 tablespoons olive oil, divided
  • 5½ cups fresh corn kernels (from about 8 ears corn)
  • ½ pound okra, trimmed and halved lengthwise
  • ½ fresh jalapeño pepper, thinly sliced
  • ¼ cup chopped fresh cilantro
  • ¼ cup crumbled feta cheese
  • 2 teaspoons sugar
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • Garnish: chopped fresh cilantro, crumbled feta cheese
  1. In a small microwave-safe bowl, heat 4 tablespoons lime juice on high until very hot, about 1 minute. Add onion, pressing into juice to completely submerge; let cool completely. Drain.
  2. In a 12-inch cast-iron skillet, heat 2 tablespoons oil over high heat. Add corn; cook, without stirring, for 3 minutes. Stir, and cook 2 minutes more. Remove from skillet, and transfer to a large bowl.
  3. Add remaining 1 tablespoon oil to skillet. Add okra; cook, stirring frequently, until just beginning to brown, about 2 minutes. Remove from skillet, and transfer to bowl with corn. Stir in onion, jalapeño, cilantro, feta, sugar, salt, pepper, and remaining 3 tablespoons lime juice. Garnish with cilantro and feta, if desired.





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