Ingredients
Scale
- 4-6 okra, sliced in half length-wise
- 2 cobs of corn or 1 can of sweet corn
- Labneh (store-bought or make your own)
- 1 tablespoon of harissa
- 3 tablespoons of butter (less if you like a higher level of spice, as this will be mixed with melted together with the harissa)
- Fresh cilantro
- Some olive oil, sea salt, and lemon for cooking
Instructions
- Char corn cobs on a grill or roast in the oven if you have the option, unless blackened to your liking. Otherwise, remove slice the kernels off the cob and pan fry over just-above-medium heat (without oil) until they are darkly browned. If using canned, simply drain the can of any excess liquid, rinse with water, pat dry a bit and do the same. Canned will likely take a little longer because there is extra liquid. Once charred, remove from the heat and set aside.
- Toss the sliced okra halves in olive oil and season with a bit of sea salt. Place the okra slices in a pan (the same one from before will do) over medium heat, making sure they are not touching each other. Let them sear undisturbed until blackened to your liking. Flip and repeat on the other side. Remove from the heat and squeeze a bit of fresh lemon juice over them. The acid helps to prevent that ‘slimy’ okra texture. You could use lime as well if you prefer.
- Bring the heat down to low and add the butter and harissa, stirring vigorously to mix the two together. If using a bigger pan, tilting the pan to the side helps.
- Combine half of the harissa butter with the charred corn and toss to coat completely. Keep the rest to drizzle over top for serving.
- Spread some labneh on a serving dish, as much as you’d like. Pile on the charred corn tossed in the harissa butter, and finally layer the seared okra on top.
- Drizzle with the remaining harissa butter and finish with some fresh cilantro. Serve with toasted bread.