State 28 Farm

Here’s an easy recipe to use our State 28 Farm Pickled Okra.

Southern Pickled Okra Corn Salad

This is one of those recipes that disappears fast at potlucks, BBQs, and summer gatherings. The pickled okra adds crunch, flavor, and just the right amount of tang.

Ingredients

• 1 jar State 28 Farm Mild or Spicy Pickled Okra, drained and sliced
• 2 cups sweet corn (fresh, frozen and thawed, or grilled)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Crumbled cotija or feta cheese (optional)

Directions

1. Slice the pickled okra into bite-sized pieces.
2. Combine corn, tomatoes, onion, avocado, cilantro, and okra in a large bowl.
3. Whisk together lime juice and olive oil.
4. Pour dressing over the salad and toss gently.
5. Season with salt and pepper if needed.
6. Top with cotija cheese and serve chilled.

Mild Version

Use State 28 Farm Mild Pickled Okra for a bright, tangy salad that pairs perfectly with grilled chicken, burgers, or fish.

Spicy Version

Use State 28 Farm Spicy Pickled Okra for an extra kick. Add a diced jalapeño and serve alongside brisket, pulled pork, or smoked sausage.

Farmers Tip:

Turn this into a complete meal by adding black beans, grilled shrimp, or diced avocado. The brine from the pickled okra also makes an excellent addition to homemade vinaigrettes and Bloody Marys. Yum!