Easy Skillet Sautéed Corn and Okra

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What are your favorite summer vegetables? Two of mine are corn and okra. I have a great dish for combining these two summer standouts. Skillet Sautéed Corn and Okra is a winner summer recipe.

Skillet Sautéed Corn and Okra is a super easy vegetable dish that you can prep and cook in 20 minutes (or less if you are a really fast with a chef’s knife).

And here’s the best part ~ it’s so good: crunchy, sweet, a bit spicy. Two of my favorite summer vegetables ~ corn and okra or okra and corn, if you prefer ~ team up to deliver a flavor~packed dish.

Yes, another corn dish.  While it’s in season, it’s a shame not to use it.

Delicious Skillet Sautéed Corn and Okra

Why is this such a great recipe for summer?

  • easy to prep
  • easy to cook
  • easy to clean~up
  • just one piece of equipment
  • it’s delicious

Are you with me here?

TIPS FOR BUYING AND PREPPING CORN

First, let’s start at the grocery store. I only buy corn on the cob that is still in the husks. The silks should be a little moist and silky (I know that’s repetitious, but I hope you get my point.) I’ve seen people stand at the store and remove husks and the silks; resist the urge to do that ~ you don’t want the corn to dry out.

Skillet Sautéed Corn and Okra

Here’s how to check freshness: pull back a little of the husks and silks and press your finger nail into a kernel of corn. It should feel crisp and moisture should “pop” out of the kernel.

Skillet Sautéed Corn and Okra

When you are home and ready to make your dish, then you can remove the husk and silks. To get the last bit of silks off the cob, I just rub a cloth dish towel all over the cob. Easy and works like a charm.

Skillet Sautéed Corn and Okra

PREPARING YOUR INGREDIENTS

Another great thing about this sautéed corn and okra recipe is that there are just a few ingredients:

  • fresh okra ~ stems removed, sliced 1/4~inch to make 1 cup (serves 2) or 2 cups (serves 4) select okra that is a little soft and not more than 3 inches long; otherwise, it will be tough.
  • fresh corn kernels ~ 1 cup (serves 2) or 2 cups (serves 4) Check my post ~ Southern Summer Corn to see how I cut the kernels off the cob.
  • 1/4 ~ 1/2 cup small diced onion (yellow or white)
  • 1 ~ 2 garlic cloves, peeled and finely chopped)
  • 1/2 teaspoon or more red pepper flakes
  • kosher salt and pepper to taste
  • canola oil

Skillet Sautéed Corn and Okra

Now you are ready to cook.

I use my Lodge cast iron skillet for most of my sauté dishes because it heats so well and the clean~up is so fast and easy.

HOW TO SAUTÉ THE CORN AND OKRA

Step 1 ~ Heat the skillet over medium heat for a few minutes. Then add a tablespoon or so of canola oil and heat until warm.

Step 2 ~ Add the onion and garlic and stir until soft and translucent ~ this is called sweating. Only onions, shallots, and garlic get points for sweating.

Skillet Sautéed Corn and Okra

Step 3 ~ Add the sliced okra and stir for about 5 minutes until just starting to brown a little bit. Keep your heat at medium.

Skillet Sautéed Corn and Okra

Step 4 ~ Remove the okra and onion from the skillet and put in a bowl. Set aside. If necessary, add another teaspoon or 2 of canola oil and swirl around the pan. Add the corn, stir and cook for another 5 minutes until it starts to get brown in places.

Skillet Sautéed Corn and Okra

Step 5 ~ Add the red pepper flakes and stir.

Skillet Sautéed Corn and Okra

Step 6 ~ Add the okra/onion mixture back to the pan and stir until hot again. Season with salt and pepper. Add more red pepper flakes or a dash of Tabasco, if desired.

Skillet Sautéed Corn and Okra

YOU ARE DONE! Serve straight from the skillet.

Now, here’s the printable recipe for you.

Skillet Sautéed Corn and Okra

Delicious and easy skillet side dish with summer ingredients.
Prep Time15 mins
Cook Time15 mins
Course: Side Dish
Cuisine: American
Keyword: corn and okra, easy recipe, one-dish recipe, skillet recipe, summmer recipe, vegetable recipe
Servings: 4
Author: Carol

Equipment

  • chef's knife
  • cutting board
  • small bowls
  • 10-12-inch non-stick skillet
  • stirring spoon

Ingredients

  • 2-4 ears fresh corn on the cob husks and silks removed; kernels cut from cob; 1 cup (serves 2) or 2 cups (serves 4)
  • fresh okra stems removed, sliced 1/4~inch to make 1 cup (serves 2) or 2 cups (serves 4) rimmed and sliced 1/4~inch
  • ½ cup small diced onion
  • 1-2 garlic cloves peeled and minced
  • kosher salt to taste
  • freshly ground black pepper to taste
  • ½ teaspoon red pepper flakes
  • canola oil

Instructions

  • Heat the skillet over medium heat for a few minutes. Then add a tablespoon or so of canola oil and heat until warm.
  • Add the onion and garlic and stir until soft and translucent.
  • Add the sliced okra and stir for about 5 minutes until just starting to brown a little bit. Keep your heat at medium.
  • Remove the okra and onion from the skillet and put in a bowl. Set aside. If necessary, add another teaspoon or 2 of canola oil and swirl around the pan. Add the corn, stir and cook for another 5 minutes until it starts to get brown in places.
  • Add the red pepper flakes and stir.
  • Add the okra/onion mixture back to the pan and stir until hot again. Season with salt and pepper. Add more red pepper flakes or a dash of Tabasco, if desired.
  • Serve the sautéed corn and okra from the skillet, if desired.

Hope you enjoy.e sure to save this skillet sautéed corn and okra recipe by PINNING it.

Skillet Sautéed Corn and Okra
Skillet Sautéed Corn and Okra
Skillet Sautéed Corn and Okra

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4 Comments

  1. This looks really tasty, not a fan of Okra but thinking I could use zucchini instead. Yum -I’ve heard everything taste better in an iron skillet so I may just have to break down and add one to the kitchen. Was so nice meeting you yesterday, wish we could have more time to visit. I subscribed so I’ll be back for more tasty food. I’m on this real food kick gives me more energy!

    1. Yes, I was great meeting you, too. You could absolutely use zucchini instead of okra, but I encourage you to try okra just once because it has a bit of crunch and the zucchini is going to get soft as it cooks. Thanks for subscribing and I’ll see you at The Bulletin.

    1. Eilis, you are welcome for the tip. I love sharing those “little” cooking tips. Yes, this recipe is so doable and delicious.

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