Grilled okra, corn, and tomato salad

Indulge in the rich flavors of grilled okra, sweet corn, and juicy tomatoes in this vibrant salad bursting with summer goodness.

Ingredients:

• 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
• 450g 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
• 450g 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)

Instructions:

1. Start by heating up the grill to a high temperature of 450°F to 500°F. Put the jalapeños on the greased grill grates, keep it uncovered, and turn them frequently until the skins get charred, which should take around 8 minutes. After grilling, place the jalapeños in a sealed ziplock bag or cover them in a bowl with plastic wrap. Let them sit until they cool down. Remove and discard the charred skins, as well as the stems and seeds from the jalapeños. Blend together the jalapeños, cilantro, lime juice, peanut oil, basil, and sugar until you get a smooth mixture, about 45 seconds in the blender. Season it with salt and set it aside for later use.
2. In a medium bowl, mix the okra with canola oil, salt, and pepper. Grill the okra on the greased grates over high heat, without covering it, turning it occasionally until the okra becomes slightly blistered and tender, which should be about 5 minutes. Transfer the grilled okra to a large bowl and keep it aside.
3. Grill the corn on the oiled grates over high heat, without covering, and keep turning it until the corn is evenly charred, approximately 15 minutes. Let it cool off for 10 minutes, then cut the kernels off the cob. Add the corn kernels to the bowl with the okra, then mix in the tomatoes, cucumber, onion, coriander seeds, and cumin seeds.
4. If desired, decorate the salad with cilantro and sesame seeds. Serve the salad with the dressing on the side.

Summary:

• Calories: 691 kcal
• Fat: 72 g
• Protein: 1 g
• Carbs: 16 g
• Potassium: 255 mg
• Magnesium: 19 mg