Grilled Corn and Okra Salad
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
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