Grilled Okra, Corn, and Tomato Salad


This next-level summer salad turns heads with its punchy charred jalapeño–and-herb-spiked dressing and a palate-perking topping of toasted crunchy coriander and cumin seeds.

Grilled Corn, Tomato and Okra Salad
Photo: Victor Protasio
Active Time:
35 mins
Total Time:
40 mins



  • 2 jalapeños

  • 1/2 cup chopped fresh cilantro

  • 7 tablespoons fresh lime juice (from about 5 limes)

  • 1/3 cup peanut oil

  • 1/4 cup fresh basil leaves

  • 1 teaspoon granulated sugar

  • 1 1/4 teaspoon kosher salt, or to taste


  • 1 pound small okra, halved lengthwise

  • 3 tablespoons canola oil

  • 1/2 teaspoon kosher salt, plus more to taste

  • 1/8 teaspoon black pepper, plus more to taste

  • 3 ears sweet yellow corn, shucked

  • 1 pound mixed heirloom cherry and grape tomatoes, halved

  • 1/2 (15-ounce) English cucumber, thinly sliced

  • 1 small (8-ounce) sweet onion, thinly sliced from root to tip

  • 2 teaspoons coriander seeds, toasted and crushed

  • 2 teaspoons cumin seeds, toasted and crushed

  • Chopped fresh cilantro

  • Toasted sesame seeds (optional)


Make the dressing

  1. Preheat grill to high (450°F to 500°F). Grill jalapeños on oiled grates, uncovered, turning often, until skins are charred, about 8 minutes. Place chiles in a small ziplock plastic bag and seal, or place in a small bowl and cover with plastic wrap. Let stand until cool enough to handle. Peel and discard blistered skins; remove stems and seeds. Process jalapeños, cilantro, lime juice, peanut oil, basil, and sugar in a blender until smooth, about 45 seconds. Season with salt. Set aside.

Make the salad

  1. Toss together okra, canola oil, salt, and pepper in a medium bowl. Grill okra on oiled grates over high, uncovered, turning once or twice, until okra is slightly blistered and just softened, about 5 minutes. Place okra in a large bowl, and set aside.

  2. Grill corn on oiled grates over high, uncovered, turning often, until evenly charred, about 15 minutes. Let cool 10 minutes; cut kernels off cobs, and add to okra in bowl; stir in tomatoes, cucumber, onion, coriander seeds, and cumin seeds.

  3. Garnish salad with cilantro and sesame seeds, if using. Serve with dressing on the side.

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