Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra
A vibrant summer sauté combining crispy cornmeal-crusted okra with fresh corn kernels, pattypan squash, and cherry tomatoes, finished with fresh herbs and a hint of cayenne.
Ingredients
- •½ cup yellow cornmeal
- •¼ teaspoon cayenne pepper
- •12 pods okra
- •6 tablespoons olive oil
- •2 cups fresh corn kernels
- •6 whole baby green pattypan squash
- •2 cloves garlic
- •12 ounces cherry tomatoes
- •2 tablespoons fresh cilantro
- •2 whole green onions
- •chopped
Cooking Instructions
- 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.
5 min
- 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.
15 min
