oftt

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

Zingerman's
Michigan
by Mandy Blake

zings1.jpg I have a vivid memory of my parents entertaining friends on Christmas Eve in 1982.  My mother threw all of her Protestant tradition out the kitchen window and ordered Zingerman’s pastrami on rye...

Read more...
Thelonious Monkfish
Boston
by Kitty Kaufman

monkfish 1As I walk to where I'm meeting a friend in Cambridge at Thelonious Monkfish, I pass three places with sidewalk seating. I must sit outside today. I have café envy. Sadly, no one is sitting outside...

Read more...
Letter from Palm Beach: Renato's
Florida
by Nancy Ellison

el_mirasol.jpgPalm Beach is different from other tidy resort cities that line the Florida Coast. While remarkably tidy, it is also both eccentric and pretty, and I do believe it has its own wacky, elegant soul.

... Read more...
Northgate Soda Shop
Mid-Atlantic
by Scott R. Kline

northgateinterior.jpgThe Northgate Soda Shop in Greenville, South Carolina proved an elusive target for a burger. But one can never keep a good burger seeker down.

Our trip across South Carolina continued as we...

Read more...