Summer Corn Salad


Fresh ears of corn

Fresh okra

Plum tomatoes, chopped

Kosher salt

Freshly ground black pepper


Fresh basil 

Olive oil

Sherry Vinegar (optional, for finishing)


Preheat oven to 425 F.

Place okra on a baking sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.  Roast okra for 20-25 minutes in preheated oven.  Remove and set aside.

While okra is roasting, prepare the corn by removing the husks and silk, and then by carving off the kernels. (Cook's tip: cut off one end of the corn ear to stabilize it and then hold it upright over a large kitchen towel or bowl to capture the kernels as you carve down the ear.)

In a large skillet, melt butter over a medium heat, toss in corn and saute until corn is softened slightly (about 8-10 minutes).  Season with salt and pepper to taste.

Add corn and okra to a serving bowl and toss to combine.  Add in tomatoes and garnish with fresh basil leaves.  Finish with additional seasoning to taste and a drizzle of sherry vinegar, if using.  Serve and enjoy!