Grilled Okra and Corn Salad with Buttermilk Dressing

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant summer salad featuring grilled okra, sweet corn, and a tangy buttermilk dressing with fresh dill. This Southern-inspired salad recipe, ready in about 25 minutes, pairs okra, corn on the cob, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Southern cuisine 210 cal/serving

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Ingredients

12 oz okra
2 ears corn on the cob
1/2 medium red bell pepper
2 tbsp fresh dill
3 tbsp buttermilk
2 tbsp extra-virgin olive oil

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Instructions

Step 1: Trim okra and cut into 1/2-inch slices. Slice corn kernels from cob and chop bell pepper into 1/4-inch pieces. Toss okra, corn, and bell pepper with 2 tbsp extra-virgin olive oil and 1/4 tsp salt. Grill over medium heat for 8-10 minutes, turning once, until lightly charred and tender.
Step 2: Whisk together 3 tbsp buttermilk, 2 tbsp fresh dill, and remaining 1/2 tbsp olive oil in a small bowl until emulsified. Season with a pinch of salt.
Step 3: Transfer grilled vegetables to a bowl and toss with 2 tbsp of buttermilk dressing. Serve immediately, drizzling with remaining dressing. Sprinkle with extra dill for garnish.