From above, a wide shallow plate filled with glossy charred okra and golden corn, dotted with ivory cheese, ruby pickled onion curls, and emerald oregano leaves over a pale green herb sauce, finished with toasted cassava crumbs and lime wedges.

Charred Okra & Sweet Corn with Oregano-Lime Vinaigrette

Name: Charred Okra & Sweet Corn with Oregano-Lime Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Brazilian
Ingredients: 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

Category Side Dish

Prep 15 minutes

Cook 15 minutes

Style Brazilian

Technique Charring

Diet Friendly Vegetarian

Daily Recipe: July 26, 2026

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

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.
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.
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.
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.
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.
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.
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.
Step 8 - 🍋🍴😋

Serve right away with lime wedges on the side for squeezing over at the table.

Additional

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.