Fresh Corn Sauté With Tomatoes, Squash, And Fried Okra
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
42
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Yellow Cornmeal1 tsp
Cayenne Pepper (or more)6 tbsps
Olive Oil (divided)2 tbsps
Cilantro (chopped fresh)Directions:
1
Mix cornmeal and 1/4 teaspoon cayenne in small bowl
2
Add okra and toss lightly to coat
3
Pour okra into sieve and shake off excess cornmeal
4
Heat 4 tablespoons oil in heavy large skillet over medium heat
5
Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes
6
Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper
7
Wipe out skillet
8
Heat remaining 2 tablespoons oil in same skillet over medium heat
9
Add corn, squash, and garlic; sauté 2 minutes
10
Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes
11
Mix in okra, cilantro, and green onions
12
Remove from heat
13
Season to taste with salt, pepper, and more cayenne, if desired
14
Mix cornmeal and 1/4 teaspoon cayenne in small bowl
15
Add okra and toss lightly to coat
16
Pour okra into sieve and shake off excess cornmeal
17
Heat 4 tablespoons oil in heavy large skillet over medium heat
18
Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes
19
Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper
20
Wipe out skillet
21
Heat remaining 2 tablespoons oil in same skillet over medium heat
22
Add corn, squash, and garlic; sauté 2 minutes
23
Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes
24
Mix in okra, cilantro, and green onions
25
Remove from heat
26
Season to taste with salt, pepper, and more cayenne, if desired