Ingredients
- 4 ears sweet corn
- ¼ cup chopped fresh cilantro
- ¼ cup mayonnaise
- 3 tablespoons fresh lime juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 cups apple cider vinegar
- 1 tablespoon mustard seeds
- ½ cup sugar
- ¼ cup kosher salt
- 2 pints fresh local blackberries
- 2 fresh jalapeño peppers, thinly sliced (optional)
- 2 pounds fresh okra
- 2 pounds fresh okra
- ¾ cup yellow cornmeal
- ¾ cup flour
- ¾ teaspoon granulated garlic
- ⅓ teaspoon dried thyme
- 2 teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 cup buttermilk
- Peanut oil
- 12 corn tortillas
- ¾ cup crumbled Bluegrass Chevre or other local goat cheese
Instructions
For the summer corn salad:
Prepare the grill for medium heat. Grill the corn, turning occasionally, until tender and charred, 8 to 10 minutes; let cool slightly. Cut the kernels from the cobs into a medium bowl. Mix in the cilantro, mayonnaise, lime juice, smoked paprika, salt and pepper.
For the pickled blackberries:
Bring the vinegar, mustard seeds, sugar and salt to a boil and stir until the sugar and salt dissolve. Pour the mixture over the blackberries and jalapeños in a bowl. Place in an airtight container and refrigerate overnight.
For the fried okra:
Cut the okra into slices.
Combine the cornmeal, flour, granulated garlic, dried thyme, salt and pepper in a shallow bowl. Pour the buttermilk into another bowl.
Heat 2 inches of peanut oil in a skillet.
Dip the okra in buttermilk, and then dredge it in the cornmeal and flour mixture. Add the okra to the hot oil in batches and cook until golden brown. Drain on paper towels and keep warm.
To assemble the tacos: Place a small layer of corn salad on a tortilla, followed by the okra and pickled blackberries, and sprinkle with goat cheese.
