![Grilled Corn, Tomato and Okra Salad](https://cdn.statically.io/img/www.foodandwine.com/thmb/nXxwsiUJuVToTlAuC4ufwndkij0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/grilled-corn-and-tomato-salad-with-roasted-jalapeno-and-cilantro-dressing-FT-RECIPE0819-f10dc51daa3146d8862922a758768e69.jpg)
Ingredients
Dressing
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2 jalapeños
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1/2 cup chopped fresh cilantro
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7 tablespoons fresh lime juice (from about 5 limes)
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1/3 cup peanut oil
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1/4 cup fresh basil leaves
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1 teaspoon granulated sugar
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1 1/4 teaspoon kosher salt, or to taste
Salad
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1 pound small okra, halved lengthwise
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3 tablespoons canola oil
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1/2 teaspoon kosher salt, plus more to taste
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1/8 teaspoon black pepper, plus more to taste
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3 ears sweet yellow corn, shucked
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1 pound mixed heirloom cherry and grape tomatoes, halved
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1/2 (15-ounce) English cucumber, thinly sliced
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1 small (8-ounce) sweet onion, thinly sliced from root to tip
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2 teaspoons coriander seeds, toasted and crushed
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2 teaspoons cumin seeds, toasted and crushed
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Chopped fresh cilantro
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Toasted sesame seeds (optional)
Directions
Make the dressing
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Preheat grill to high (450°F to 500°F). Grill jalapeños on oiled grates, uncovered, turning often, until skins are charred, about 8 minutes. Place chiles in a small ziplock plastic bag and seal, or place in a small bowl and cover with plastic wrap. Let stand until cool enough to handle. Peel and discard blistered skins; remove stems and seeds. Process jalapeños, cilantro, lime juice, peanut oil, basil, and sugar in a blender until smooth, about 45 seconds. Season with salt. Set aside.
Make the salad
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Toss together okra, canola oil, salt, and pepper in a medium bowl. Grill okra on oiled grates over high, uncovered, turning once or twice, until okra is slightly blistered and just softened, about 5 minutes. Place okra in a large bowl, and set aside.
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Grill corn on oiled grates over high, uncovered, turning often, until evenly charred, about 15 minutes. Let cool 10 minutes; cut kernels off cobs, and add to okra in bowl; stir in tomatoes, cucumber, onion, coriander seeds, and cumin seeds.
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Garnish salad with cilantro and sesame seeds, if using. Serve with dressing on the side.