Grilled Corn and Okra Salad

Print Email

4 ears corn, cleaned of outer husk and silk
1/2 pound okra, stems trimmed, sliced lengthwise
2 tablespoons olive oil, plus more for drizzling
fine sea salt
freshly ground black pepper

Soak corn in water for 30 minutes.

Heat gas grill at medium heat.

Wrap ears in aluminum foil. Grill corn, turning periodically for about 30 minutes. Let corn cool so it's easy to handle. Using a sharp knife cut kernels from cob. Add to a bowl.

Toss okra with oil. Grill okra on a large sheet of aluminum foil or in a grill basket until limp and lightly charred, about 3 to 5 minutes per side. Add to the bowl with corn. Drizzle in just enough oil to coat and season with salt and pepper. Toss to combine. Serve at room temperature.

Yield: 4 to 6 servings.


Joseph Erdos



restaurant news

In Praise of Waffles and Chapman College
Southern California
by Laraine Newman

bruxieLast Friday I took my daughter Hannah to tour Chapman College located only an hour south of Los Angeles, making it very convenient for her to bring me her laundry should she get in.  Chapman is...

Food Adventure: Gjusta
Los Angeles
by Evan Kleiman

Gjusta-HaulBreakfast this weekend was punctuated with a pronouncement from The Mom. “The best fish I ever ate”, this from a women who has been eating cured, smoked, salted, baked salmon for 94 years. I may...

The Village Bakery & Cafe
Los Angeles
by Charles G. Thompson

ImageIn many places in the world a bakery is often the nexus of a neighborhood.  A place where the locals meet to buy baked goods and bread. Bread, the so-called ’staff of life,’ is inexpensive...

The Nugget Diner
Las Vegas
by Scott R. Kline

thenugget.jpgThe Nugget Diner in Reno, Nevada represents much of what Reno is all about. From a run down strip near downtown Reno, one enters through the gaudy exterior, which portrays a nugget of gold...