Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Brandi Neuwirth of Cary, North Carolina, writes: My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South. Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish. Ingredients:
1/2 cup yellow cornmeal |
1/4 teaspoon (or more) cayenne pepper |
12 okra pods, cut crosswise into 1/2-inch pieces |
6 tablespoons olive oil, divided |
2 cups fresh corn kernels (cut from about 3 ears of corn) |
6 baby green pattypan squash, each cut into 6 pieces |
2 garlic cloves, chopped |
1 12-ounce bag cherry tomatoes, halved (2 cups) |
2 tablespoons chopped fresh cilantro |
2 green onions, chopped |
Directions:
1. Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
2. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.
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