Grilled Okra and Corn Salad with Buttermilk Dressing
A vibrant summer salad featuring grilled okra, sweet corn, and a tangy buttermilk dressing with fresh dill. This southern-inspired salads ready in about 25 minutes blends okra, ears corn on the cob, medium red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Okra and Corn Salad with Buttermilk Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
