Oklahoma Charred Okra and Corn Salsa

Introduction

If you're looking for a smoky, flavorful side that sizzles with summery vibes, this Charred Okra and Corn Salsa is the perfect dish to grill on your Arteflame. With the natural sweetness of corn and the earthy bite of okra, this grilled salsa gives depth and character to anything you pair it with – or you can just dig in with chips. The even heat of the Arteflame's solid steel flat top makes searing vegetables easy without burning, bringing out bold and caramelized flavors from every ingredient.

Ingredients

• 2 cups fresh okra, sliced lengthwise
• 2 ears of fresh sweet corn, husked
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, finely chopped (optional for heat)
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons fresh lime juice
• 2 tablespoons butter (for grilling)
• Salt and freshly cracked pepper, to taste
• 1 handful cilantro, chopped
• 1 teaspoon smoked paprika (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Let the grill heat for about 20 minutes until the flat top cooktop is hot and ready for grilling.

Step 2: Prepare the Vegetables

1. Slice the okra lengthwise and set aside.
2. Husk the corn and keep the ears whole for grilling.
3. Halve the cherry tomatoes and chop the red onion, jalapeño, and cilantro.

Step 3: Grill the Okra and Corn

1. Place a tablespoon of butter on the flat cooktop near the center for more heat.
2. Add the sliced okra cut-side down and grill until charred and slightly crispy, about 5–7 minutes. Stir occasionally for even searing.
3. Place the whole corn cobs close to the center, rotating every 2–3 minutes until kernels are slightly blackened, about 8–10 minutes.

Step 4: Build the Salsa

1. Let the grilled corn cool slightly, then use a knife to carefully cut the kernels off the cob.
2. In a mixing bowl, combine charred okra, grilled corn, red onion, jalapeño, cherry tomatoes, and cilantro.
3. Squeeze in the lime juice, season with salt, pepper, and smoked paprika if using. Toss to coat evenly.

Step 5: Serve

1. Transfer to a serving bowl and enjoy warm, room temp, or chilled.
2. This salsa can be served as a side, dip, taco topping, or over grilled meats.

Tips

• Butter adds rich flavor and helps achieve a golden sear—use it generously on the flat top.
• If okra gets too soft, increase cooktop heat or shorten grilling time.
• Keep vegetables moving on the grill to pick up even char marks.
• Don't crowd the vegetables—spread them out across the wide cooktop surface.
• Add lime juice just before serving to keep the salsa fresh and crisp.

Variations

1. Smoky Bacon Okra Salsa: Add grilled chopped bacon for deep smoky flavor and a meaty texture.
2. Mango & Corn Salsa: Add grilled mango slices to bring a tropical sweetness that balances the char.
3. Garlic Herb Version: Grill whole garlic cloves alongside and mash them into the mix for an herby, savory twist.
4. Spicy Chipotle Salsa: Mix in a chopped, grilled chipotle pepper for a bold, smoky kick.
5. Tex-Mex Cheese Blend: Add crumbled cotija cheese or grilled halloumi cubes for a creamy finish.

Conclusion

Whether it’s for a backyard cookout or a flavorful side dish to your seared protein, this Oklahoma Charred Okra and Corn Salsa truly brings the flavor. The Arteflame grill makes it easy to develop the perfect char and deep layers of taste without burning or overcooking your vegetables, thanks to its graduated heat zones and solid steel cooktop. Fired up, flavorful and ready to serve—this recipe will quickly become a summer favorite.

Best pairings

• Grilled ribeye steak (reverse-seared on the Arteflame center grate)
• BBQ chicken skewers with chipotle glaze
• Grilled shrimp tacos
• Chilled margaritas or a citrusy IPA
• Grilled flatbread or tortilla chips for scooping