Grilled Okra and Corn Salad with Buttermilk Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Grilled Okra and Corn Salad with Buttermilk Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Okra and Corn Salad with Buttermilk Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep okra from drying out.

Can I substitute ingredients in Grilled Okra and Corn Salad with Buttermilk Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Okra and Corn Salad with Buttermilk Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Okra and Corn Salad with Buttermilk Dressing?

Southern salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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