Charred Okra & Sweet Corn with Oregano-Lime Vinaigrette
Smoky, zesty, crunchy Brazilian-inspired summer vegetable side.
Daily recipe · July 26, 2026
A little about this dish
This side dish takes a less-predictable Brazilian path by pairing sweet peak-summer corn with blistered okra, quick-pickled red onion, and an oregano-lime vinaigrette. It nods to Brazilian flavors through cassava crunch, fresh herbs, lime, and creamy queijo fresco-style cheese, while keeping the plate bright, textured, and strikingly colorful.
Ingredients (for 2)
- Fresh oregano — 1 packed cup — leaves and tender tops picked, divided
- Okra — 8.8 oz — stems trimmed, pods left whole
- Sweet corn — 2 ears — kernels cut off
- Red onion — 1/2 small — very thinly sliced
- Lime — 2 — 1 juiced and 1 cut into wedges
- Cassava flour (farinha de mandioca) — 3 tbsp
- Pumpkin seeds — 2 tbsp — toasted
- Fresh mild white cheese such as queijo minas or feta — 2.1 oz — crumbled
- Honey — 1 tsp
- Garlic — 1 small clove — finely grated
- Red chili flakes — 1/4 tsp
- Olive oil — 3 tbsp — divided
- Salt — 3/4 tsp — divided
- Black pepper — 1/4 tsp
Preparation
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Step 1 — 🧅🍯🍋Put the sliced red onion in a small bowl with half of the lime juice, the honey, a pinch of the salt, and 1 tablespoon warm water. Toss well and let it sit while you prepare the rest.
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Step 2 — 🌿🧄🥄Blend or finely chop 3/4 cup of the fresh oregano with the grated garlic, the remaining lime juice, 2 tablespoons olive oil, black pepper, and 1/4 teaspoon salt until bright green and spoonable.
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Step 3 — 🌽🔥🍳Heat a large cast-iron skillet over medium-high heat. Add 1/2 tablespoon olive oil, then spread the corn kernels in a single layer. Cook without stirring for 2 to 3 minutes, then stir and cook 2 minutes more until charred in spots. Transfer to a bowl.
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Step 4 — 🫛🔥🔄Add the remaining 1/2 tablespoon olive oil to the skillet. Pat the okra very dry, then add it with 1/4 teaspoon salt. Cook for 6 to 8 minutes, turning sometimes, until blistered, lightly charred, and tender.
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Step 5 — 🥄🎃🌶️In a small dry pan over medium heat, toast the cassava flour with the pumpkin seeds, red chili flakes, a pinch of salt, and 1 teaspoon of the remaining oregano leaves. Stir for 2 to 3 minutes until crisp and nutty, then remove from the heat.
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Step 6 — 🌽🫛✨Return the charred corn to the skillet with the okra and toss for about 30 seconds just to warm through. Taste and add more salt if needed.
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Step 7 — 🧀🌿🍽️Spoon some oregano-lime vinaigrette onto a serving plate. Arrange the okra and corn on top, then add the pickled onion, crumbled white cheese, the cassava-pumpkin seed crunch, and the remaining fresh oregano leaves.
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Step 8 — 🍋🍴😋Serve right away with lime wedges on the side for squeezing over at the table.
A final fox tip
If you can't find cassava flour, use coarse toasted breadcrumbs for crunch, though cassava gives it a distinctly Brazilian feel. For a vegan version, skip the cheese or replace it with a soft almond-based cheese. This dish is especially good alongside grilled fish, black beans, or roast chicken, and the vivid green oregano sauce makes it exceptionally photogenic.