Thursday, September 8, 2011

Okra and Corn Saute

Sometimes the simplest things are the best things. This side dish is the ultimate in simplicity. The sweetness of the corn and the earthiness of the okra might not seem like a natural match, but they really are perfect together. I made this in my cast iron skillet so that they get really caramelized, but any skillet will work great. The okra looses any of the traditional "sliminess" because you are crisping it up in the pan. If you don't think you like okra, this is a great way to try it because you get all that great okra flavor, but it is tempered by the corn and is really delicious. Give it a try with the last of the really sweet summer corn.Okra and Corn Saute
2 ears corn
1 cup chopped okra
olive oil
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

No comments:

Post a Comment