Caramelized Okra and Corn with Coconut, Mint, and Lime Recipe | Vegetarian Times Skip to main content

Caramelized Okra and Corn with Coconut, Mint, and Lime

Roasting brings out okra’s natural sweetness while searing away its sliminess. Okra’s grassy flavor is enhanced with summer corn and coconut in this Thai-inspired side dish. To give the combination more of a spicy kick, toss the vegetables with a squeeze or two of sriracha hot sauce when adding the lime juice.



Ingredient Line: 
1 lb. okra, sliced (5 cups)
Ingredient Line: 
4 cups fresh corn (from 4 ears)
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1½ Tbs. coconut oil
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1 tsp. brown sugar
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¼ tsp. salt
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1 Tbs. fresh lime juice (½ lime)
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⅓ cup unsweetened coconut flakes, toasted
Ingredient Line: 
1 Tbs. fresh chopped mint


1. Preheat oven to 425°F.

2. Toss together okra, corn, coconut oil, brown sugar, and salt in large bowl. Spread in single layer on baking sheet, and bake 30 minutes, or until okra and corn begin to brown and caramelize, stirring occasionally.

3. Toss hot vegetables with lime juice, toasted coconut, and chopped mint in bowl. Serve warm.

Nutrition Information: 

5 g
Total Fat: 
8 g
Saturated Fat: 
6 g
24 g
0 mg
119 mg
5 g
9 g
Serves 6

Comments on this Recipe

Fantastic dish! What a creative and tasty way to use okra!

I did not like this recipe... I guess it was the shredded coconut fault. Maybe without it, I would have found more enjoyable, but won't be making again.

Okra is the one vegetable I really detest.

This was really, really good! We served it as a main dish over rice. I added some Tajin seasoning (that stuff is addictive) for heat and fresh mint from the garden. The hubby demanded I make it again and that's saying a lot!

I didn't like this one either--it also took a lot longer to get the okra to lose its sliminess.