Skip to content
Place your Ooni gift orders before 14th December (excludes NT and WA*)
Place your gift orders before the 14th (excludes NT and WA*)
0 0
0 0
0 0
0 0
Free Delivery over $99*

on all qualifying orders

Great Pizza

or we'll buy it back within 60 days

Shop now, pay later with Klarna.

4 interest-free payments

Cast Iron Elotes and Okra

Cast Iron Elotes and Okra

From the streets of Mexico to your back garden – this easy recipe for Elotes and Okra is great for keeping hungry guests entertained, or served up alongside your BBQ feast. The creamy, tangy flavours of the elotes pair perfectly with the spicy, charred okra skewers. If, by some miracle, any is leftover – top over a margherita for a truly awesome pizza next day!

Dual Sided Grizzler Plate
Metal skewers

Makes 2-4 servings

For the Elotes
2 large corn on the cob
60g (2.1oz) sour cream
60g (2.1oz) mayonnaise
120g (4.2oz) feta cheese, crumbed
Bunch fresh coriander, finely chopped
1 tsp hot pimento powder
Lime, cut into quarters

450g (16oz) okra
2 tbsp olive oil
Kosher salt
1tsp cayenne pepper

In a bowl, add sour cream, mayonnaise, crumbled feta, and chopped coriander. Stir well to combine and set aside.

Fire up your Ooni pizza oven. Aim for 400˚C (752˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Place your Dual Sided Grizzler Plate in the oven to preheat, griddled size up.

In a large bowl, toss your elotes in a light coating of olive oil. With two metal skewers, pierce the top and bottom of the okra and slide it down the skewers until there is no room left. Repeat for the remaining okra, then finish with a seasoning of kosher salt and cayenne pepper.

Remove the hot pan and place your corn to one side of the pan. Next, add your okra skewers to the other side.

Return the pan to the oven. Cook for 1-2 minutes, then use tongs to flip the corn and skewers over. Cook for another 1-2 minutes, then carefully remove the pan and turn it 180˚ so the opposite end is facing the flames. Cook for a final couple of minutes, until you can see an even charring across both the corn and okra.

Once cooked, brush the corn with a generous layer of your feta mixture, then cover with a dusting of hot pimento powder. Finish with a squeeze of fresh lime juice and chopped coriander.

Serve right away, perfect with a sour cream, coriander and tabasco dipping sauce for the okra!

Download the Ooni App

Pizza Dough Calculator, recipes and videos

Download on the App Store Get it on Google Play
Previous article Beer Pizza Dough


Subscribe to our newsletter to get exclusive access to delicious recipes, product tips, and much more.

Added to your cart:

Product title

  • (-)
Cart subtotal