Okra Corn Salsa is a delightfully healthy summer salsa full of sliced okra, fresh corn, tomatoes, and pickled jalapenos. It’s vegetarian and gluten free and can be served over grilled chicken or with baked tortilla chips.
This easy Okra Corn Salsa can be made in about 10 minutes. Start by heating 2 tablespoons of olive oil in a large nonstick pan. Add the kernels from 2 ears of corn and saute for 2 minutes. Fresh corn is best but you could use frozen corn in a pinch.
Next add a pound of sliced fresh okra, some diced sweet onion, a bunch of chopped pickled jalapeno peppers, 3 diced tomatoes and some fresh lime juice and cilantro.
This is definitely a nontraditional salsa recipe, but the lime juice and cilantro give it some characteristic salsa flavor. The spiciness from the jalapenos really works well with the sweetness of the corn and the earthiness of the okra. I could eat this salsa all summer long!
I love this Okra Corn Salsa with homemade baked tortilla chips. To make them, cut flour or corn tortillas into wedges. Spray them with cooking spray and arrange them on a baking sheet. Bake in a 350 degree oven until crispy. Sprinkle lightly with salt.
Okra Corn Salsa
Okra Corn Salsa is a delightfully healthy summer salsa full of sliced okra, fresh corn, tomatoes, and pickled jalapenos. It's vegetarian and gluten free.
- 2 tablespoons olive oil
- 2 ears of corn kernels cut off
- 1 pound okra, thinly sliced
- 1/2 medium sweet onion, chopped
- 1/3 cup chopped pickled jalapeno slices
- 3 plum tomatoes, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon pepper
- salt to taste
- 1/4 cup chopped fresh cilantro
Heat oil over medium-high heat in a large nonstick skillet. Add corn and cook 2 minutes.
Add okra and onion and cook for 3 to 4 more minutes.
Remove from heat and stir in remaining ingredients.
Note: Nutritional information is intended as a guideline only.