CANDIED CORN AND ROASTED OKRA SALAD

As much as we love fried okra in the South, it is best served fresh and hot, which can be challenging for an outdoor event. This recipe calls for roasting the okra, which keeps the sliminess at bay, enhancing the natural savory flavor. The corn caramelizes during the roasting, making it a sweet complement to the savory okra.

¾ pound okra, chopped into ½-inch pieces

1 ½ cups frozen corn (2 ears fresh, if available)

1 tablespoon canola oil

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon ground black pepper

2 teaspoons lemon juice

1 cup seeded and chopped tomato

Preheat the oven to 425 degrees. Place the okra and corn on a rimmed baking sheet, and toss with the oil, paprika, salt, and pepper. Bake the vegetables for 10 minutes, stir, and return to the oven for another 10 minutes.

Place the vegetables in a bowl, and add the lemon juice and tomato. Toss and taste for seasoning. Serve at room temperature.

MAKES 4 TO 6 SERVINGS.