2 ears corn
1 cup chopped okra
salt and pepper
1. Slice the okra by cutting off the stem and the tip and slicing the okra into thirds. Add the okra pieves to 2 Tbs. olive oil in a skillet over medium-high heat.
2. Slice the corn off the cob...carefully. I always make quite a mess.
3. Add the corn to the pan with the okra and sprinkle with salt and pepper.
4. Allow the okra and corn to saute together over the heat until they are both cooked through and getting a nice caramelization. This should take about 10 minutes. 5. Serve with your favorite main course.
One Year Ago: Smores fit for THE King