Charred okra, corn, & tomato salad

Ingredients

• 2 ears of corn, shucked

• extra virgin olive oil

• 12 ounces okra

• 4 cloves of garlic, thinly sliced

• 12 ounces small tomatoes, roughly chopped

• 1/4 cup chopped herbs (such as a combination of cilantro, parsley, and basil)

• squeeze of lime, plus wedges for serving

• 1/2 to 1 jalapeno or serrano chile, to taste, finely chopped (optional)

• sea salt and freshly ground black pepper

Method

Heat a grill or grill pan. Rub the corn with olive oil. Season with salt and pepper. Grill until nicely charred in places. Set aside to cool. When cool enough to handle, cut the kernels from the cob.

Remove the stems from the okra, slice the okra in half lengthwise. Season with salt and pepper, and toss to combine. Heat a large heavy bottom frying pan over high heat. Leave for a few minutes until smoking hot. Add the okra in batches, cut side down and sear undisturbed until nicely charred on the bottom, about 5 to 6 minutes. Flip the okra and cook another 30 seconds. Remove from the pan and set aside. Repeat with the remaining okra.

Return all the okra to the pan along with 2 tablespoons of olive oil and the sliced garlic, and stir for a minute or two until the garlic in tender, but not browned.

Reduce the heat to medium and add the corn, tomatoes, 2 tablespoons water, the chopped herbs, and lime juice (and chile, if using). Season with salt and pepper. Gently stir so tomatoes don’t break, and continue cooking another 2 to 3 minutes until the tomatoes are warmed through. Serve with a drizzle of olive oil, sprinkling of sea salt, and a wedge of lime.

Source: Wild Greens and Sardines