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.

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.

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.

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

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.

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.

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.

Step 5 ~ Add the red pepper flakes and stir.

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.

YOU ARE DONE! Serve straight from the skillet.

Now, here’s the printable recipe for you.

Hope you enjoy this skillet sautéed corn and okra recipe by PINNING it.