A Paula Dean recipe.

10 (12-inch) wooden skewers
1/2 cup sour cream
2 tablespoons buttermilk
1-1/2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced canned chipolte pepper in adobo sauce
14 teaspoon ground cumin
1/4 teaspoon ground coriander
1-1/2 teaspoons salt, divided In a small bowl, whisk together
1 pound fresh okra

Soak wooden skewers in water for 30 minutes. Preheat grill to medium-high heat (350 – 400 degrees). In a small bowl, whisk together sour cream, buttermilk, cilantro, lime juice, chipolte pepper, cumin, coriander and 1/2 teaspoon salt. Cover and chill until ready to serve.

Thread okra crosswise onto skewers. Spray okra with nonstick cooking spray and sprinkle with remaining 1 teaspoon salt. Grill okra, covered with grill lid, for 4 to 5 minutes per side or until tender. Serve with creamy chipolte sauce. Makes 6 to 8 servings.