We’ve fallen in love with okra all over again here at Eat Y’all, so we can’t wait to share this perfect summer okra recipe with you, courtesy of Coquette Restaurant, one of New Orleans’ top restaurants. Their twist on okra shines all the right spotlights on on favorite Southern garden ingredients like sweet corn and lime basil to produce a light, fresh summer dish you’ll return to again and again.
The secret ingredient is Tajin, a seasoning blend readily available on Amazon or gourmet markets made of ground chile peppers, salt and dehydrated lime juice. We bet you’ll find lots of uses for this spice blend in your summer kitchen.
The best part? This recipe can be stored in the fridge and used all week!
Recipe: Okra with Charred Corn Remoulade, Lime Basil, and Ricotta Salata from Coquette New Orleans
Yields 6-8 servings
- 1½ pounds okra
- 2 Tablespoons extra virgin olive oil
- 1½ teaspoons Tajin
- ¼ cup picked lime basil
- 2 ounces ricotta salata
- 1 cup Charred Corn Remoulade (recipe below)
Toss washed okra with olive oil and Tajin. Grill okra over a very hot grill till just lightly charred and tender. Divide the grilled okra amongst your plates in a single layer. Top with Charred Corn Remoulade and shave ricotta salata over the top. Garnish with lime basil.
Recipe: Charred Corn Remoulade
Yields: 2 cups
- 3/4 cup charred corn
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 3 green onions, diced
- 2 tablespoons chopped cilantro
- zest and juice of two limes
- Crystal hot sauce, to taste
- salt and freshly ground black pepper, to taste
Mix everything and store in your fridge.
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