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This Spicy Okra & Corn Salsa is truly a Southern favorite and it’s full of flavor and nutritional goodness! This hearty dish can be served over your favorite protein or with tortilla chips!

I’m participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below.

This Spicy Okra & Corn Salsa is truly a Southern favorite and full of okra, corn, tomatoes, bell peppers, and cilantro. beautifuleatsandthings.com

Happy February, y’all!! February is one of my favorite months because we get to celebrate Valentine’s Day and Black History Month!

If you love this recipe, you’ll love these:

And as I mentioned earlier, the Black History Month Potluck is back again this year and I’ve teamed up with some of the BEST foodies in the Black Bloggers Food Group to bring you some AMAZING recipes! Don’t worry, I will definitely be sharing that that list with you a little bit later!

My contribution to this year’s BHM Potluck was this Spicy Okra & Corn Salsa! The combination of okra and corn takes me back to my childhood. Being from the South, my mom would literally put okra in everything and it would always taste so good!

If you love this recipe, you’ll love these:

This recipe was super easy to make and only required one pan. When making this Spicy Okra & Corn Salsa, I recommend adding the okra towards the very end of the cooking process to prevent the okra from becoming too slimy!

This Spicy Okra & Corn Salsa is definitely a nontraditional salsa recipe, but the combination of the lime juice and cilantro give it some characteristic salsa flavor. This recipe is so hearty and flavorful, and can be served over grilled chicken or with your favorite tortilla or pita chips! Enjoy!

If you love this recipe, you’ll love these:

Spicy Okra & Corn Salsa

Servings 6

Author Beautiful Eats & Things

Ingredients

2 tablespoons olive oil
1 pound okra chopped
1 15 oz can of corn drained
1 and ½ cups grape tomatoes sliced in half
¼ cup chopped green onions
1 orange bell pepper chopped
Juice of 1 lime
¼ cup chopped fresh cilantro
Salt and pepper to taste

Instructions

Heat oil over medium-high heat in a large nonstick skillet. Add corn, tomatoes, onions, and bell pepper and cook for about 5 minutes.
Add okra for 3 to 4 more minutes.
Remove from heat and stir in lime juice and cilantro. Serve and Enjoy!