Grilled Okra with Aioli

Chef Lynn Pritchard's take on Mexican street corn using okra. 


  • 2 cups okra, pealed to reveal the seeds
  • ¼ cup neutral oil
  • salt
  • 2 roasted poblano peppers
  • 3 eggs
  • ½ cup fresh lemon juice
  • 1 tsp. turmeric
  • ½ cup cotija cheese
  • ½ cup roasted corn
  • 1 Tbsp. cilantro


To make the aioli, in a bowl, combine peppers, 2 eggs, and 1 ½ Tbsp. lemon juice . Season with salt. With an immersion blender, begin blending peppers and eggs and slowly adding olive oil until it’s emulsified.

For the second aioli, combine 1 egg with 1 Tbsp. lemon juice, salt, and turmeric. Using an immersion blender, blend together and slowly add oil until emulsified. 

Meanwhile, lightly coat the okra with some salt and oil. In a grill pan set to medium high heat, add okra and grill until heated through and okra has a slight char to it. 

Plate the aioli with grilled okra, roasted corn, cotija cheese, and cilantro. Serve and enjoy.

okra aioli

More from this Show >

New Pioneer food co-op
Embassy Club