DRESSING
2 jalapeños
1/2 cup chopped fresh cilantro
7 tablespoons fresh lime juice (from about 5 limes)
1/3 cup peanut oil
1/4 cup fresh basil leaves
1 teaspoon granulated sugar
1 1/4 teaspoon kosher salt, or to taste
SALAD
1 pound small okra, halved lengthwise
3 tablespoons canola oil
1/2 teaspoon kosher salt, plus more to taste
1/8 teaspoon black pepper, plus more to taste
3 ears sweet yellow corn, shucked
1 pound mixed heirloom cherry and grape tomatoes, halved
1/2 (15-ounce) English cucumber, thinly sliced
1 small (8-ounce) sweet onion, thinly sliced from root to tip
2 teaspoons coriander seeds, toasted and crushed
2 teaspoons cumin seeds, toasted and crushed
Chopped fresh cilantro
Toasted sesame seeds (optional)
Preheat grill to high (450°F to 500°F). Grill jalapeños on oiled grates, uncovered, turning often, until skins are charred, about 8 minutes. Place chiles in a small ziplock plastic bag and seal, or place in a small bowl and cover with plastic wrap. Let stand until cool enough to handle. Peel and discard blistered skins; remove stems and seeds. Process jalapeños, cilantro, lime juice, peanut oil, basil, and sugar in a blender until smooth, about 45 seconds. Season with salt. Set aside.
Toss together okra, canola oil, salt, and pepper in a medium bowl. Grill okra on oiled grates over high, uncovered, turning once or twice, until okra is slightly blistered and just softened, about 5 minutes. Place okra in a large bowl, and set aside.
Grill corn on oiled grates over high, uncovered, turning often, until evenly charred, about 15 minutes. Let cool 10 minutes; cut kernels off cobs, and add to okra in bowl; stir in tomatoes, cucumber, onion, coriander seeds, and cumin seeds.
Garnish salad with cilantro and sesame seeds, if using. Serve with dressing on the side.
