Easy Skillet Sautéed Corn and Okra
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 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.
![corn on the cob in husks](https://blueskyathome.com/wp-content/uploads/2016/06/corn-on-the-cob.jpeg)
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.
![checking freshness of corn](https://blueskyathome.com/wp-content/uploads/2016/06/corn-test.jpeg)
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.
![cleaning corn on the cob](https://blueskyathome.com/wp-content/uploads/2016/06/corn-cleaning.jpeg)
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
![corn okra onion in bowls](https://blueskyathome.com/wp-content/uploads/2016/06/corn-and-okra-saute.jpeg)
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.
![sautéing. onion and garlic in skillet](https://blueskyathome.com/wp-content/uploads/2016/06/onion-garlic-skillet.jpeg)
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.
![sauteing okra in skillet](https://blueskyathome.com/wp-content/uploads/2016/06/sauteing-okra.jpeg)
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.
![sauteing corn in skillet](https://blueskyathome.com/wp-content/uploads/2016/06/sauteing-corn-kernels.jpeg)
Step 5 ~ Add the red pepper flakes and stir.
![sauteing corn in skillet](https://blueskyathome.com/wp-content/uploads/2016/06/sauteing-corn-in-skillet.jpeg)
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.
![sauteed corn in skillet](https://blueskyathome.com/wp-content/uploads/2016/06/sauteed-corn-and-okra.jpeg)
YOU ARE DONE! Serve straight from the skillet.
Now, here’s the printable recipe for you.
![sauteed corn in skillet](https://blueskyathome.com/wp-content/uploads/2016/06/sauteed-corn-and-okra-400x400.jpeg)
Skillet Sautéed Corn and Okra
Equipment
- 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 this skillet sautéed corn and okra recipe by PINNING it.
![pin for later graphic in blue](https://blueskyathome.com/wp-content/uploads/2020/01/pin-for-later-blue.jpg)
![](https://blueskyathome.com/wp-content/uploads/2016/06/skillet-corn-and-okra-graphic-B-683x1024.jpeg)
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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!
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.