Best for: A Southern vegetable side for pork chops, catfish, or chicken.
Grilling whole okra gives it browned edges and a tender bite before it joins sweet corn and fresh tomatoes. A grainy mustard dressing makes this a lively salad you can serve warm or at room temperature.
Grill: Two-zone, 400–425°F. Equipment: Tongs, grill basket, knife, large bowl.
Ingredients
12–15 minutes Cooling: 5 minutes. Total: 37–40 minutes.
- 4 ears fresh sweet corn, husks and silks removed
- 12 ounces small fresh okra, washed and thoroughly dried
- 1 tablespoon neutral oil
- ½ teaspoon fine sea salt, divided
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon honey
- ¼ teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Preheat a two-zone grill to 400–425°F with a grill basket over direct heat. Trim only the dry tips from the okra stems, keeping the pods whole. Coat the corn and okra with neutral oil and ¼ teaspoon salt.
Whisk the olive oil, vinegar, mustard, honey, remaining ¼ teaspoon salt, and pepper in a large bowl.
Grill the corn directly on the grate for 12–15 minutes, turning often, until tender and lightly charred.
During the final 8–10 minutes, add the okra to the hot basket. Toss occasionally until browned in spots and tender when pierced.
Cool the grilled vegetables for 5 minutes. Cut the kernels from the cobs and slice the okra crosswise into ½-inch pieces.
Add the corn, okra, tomatoes, scallions, and parsley to the dressing. Toss gently and serve warm or at room temperature.
Grilling tip: Small, dry okra pods cook more evenly than oversized ones. Grill them whole before slicing to keep handling easy.
