Blistered Corn Salad with Charred Scallions, Okra & Feta

This corn and okra salad gets loads of flavor from the grill. If okra isn't your jam, you could slice a large zucchini into planks to grill, then chop and stir into the salad. Grill some chicken thighs or tofu steaks to serve alongside.

Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD
Reviewed by Dietitian Emily Lachtrupp, M.S., RD
EatingWell.com, August 2022

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Credit: Ryan Liebe

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Place a grill basket on a grill; preheat on high for 10 minutes.

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  • Brush corn with 2 teaspoons oil. Brush scallions with 2 teaspoons oil. Toss okra with 2 teaspoons oil in a medium bowl. Transfer the okra to the grill basket; place the corn and scallions directly on the grates. Grill the vegetables, turning occasionally, until lightly charred in spots, 3 to 4 minutes for the scallions and 8 to 10 minutes for the corn and okra.

  • Meanwhile, whisk the remaining 1/3 cup oil, vinegar, garlic, honey, salt and pepper in a large bowl.

  • Cut the corn from the cobs and slice the scallions into 2-inch pieces. Add the corn and scallions to the dressing along with the okra and feta; stir gently to combine.

Equipment:

Grill basket

Nutrition Facts

Serving Size:
¾ cup
Per Serving:
214 calories; protein 4g; carbohydrates 17g; dietary fiber 3g; sugars 6g; added sugar 1g; fat 16g; saturated fat 3g; mono fat 11g; poly fat 1g; cholesterol 8mg; vitamin a iu 718IU; vitamin b3 niacin 2mg; vitamin c 19mg; vitamin d iu 2IU; vitamin e iu 3IU; folate 69mg; vitamin k 63mg; sodium 246mg; calcium 107mg; iron 1mg; magnesium 54mg; phosphorus 117mg; potassium 361mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 2mcg.
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