Okra Corn Salsa is a bright, healthy summer salsa combining sliced okra, sweet corn, ripe tomatoes, and tangy pickled jalapeños. Vegetarian and gluten-free, it’s perfect served over grilled chicken or with baked tortilla chips.
This easy Okra Corn Salsa comes together in about 10 minutes. Begin by heating 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the kernels from 2 ears of corn and sauté for 2 minutes to bring out their sweetness. Fresh corn yields the best flavor, though frozen corn can be used if needed.
Next, add 1 pound of thinly sliced fresh okra and 1/2 a medium sweet onion, chopped. Cook for 3 to 4 more minutes until the okra is tender but still bright. Remove the pan from the heat and stir in 1/3 cup chopped pickled jalapeño slices, 3 chopped plum tomatoes, 1 tablespoon fresh lime juice, 1/4 teaspoon black pepper, salt to taste, and 1/4 cup chopped fresh cilantro.
The lime juice and cilantro lend familiar salsa notes while the pickled jalapeños add a tangy heat that pairs beautifully with the corn’s sweetness and the okra’s subtle earthiness. The result is an unexpected but very refreshing salsa you can enjoy all summer long.
I like to serve this salsa with homemade baked tortilla chips. To make chips, cut flour or corn tortillas into wedges, lightly spray with cooking spray, arrange in a single layer on a baking sheet, and bake at 350°F until crisp. Finish with a light sprinkle of salt.
Okra Corn Salsa
Okra Corn Salsa is a healthy summer salsa filled with sliced okra, fresh corn, tomatoes, and pickled jalapeños. It’s vegetarian and gluten free.
Appetizer
Southern
Ingredients
- 2 tablespoons olive oil
- 2 ears of corn kernels cut off
- 1 pound okra, thinly sliced
- 1/2 medium sweet onion, chopped
- 1/3 cup chopped pickled jalapeño slices
- 3 plum tomatoes, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon black pepper
- salt to taste
- 1/4 cup chopped fresh cilantro
Instructions
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Heat oil over medium-high heat in a large nonstick skillet. Add corn and cook 2 minutes.
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Add sliced okra and chopped onion; cook 3 to 4 minutes until tender.
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Remove from heat and stir in pickled jalapeños, tomatoes, lime juice, pepper, salt, and cilantro. Taste and adjust seasoning before serving.
Note: Nutritional information is intended as a guideline only.
