Skillet Sautéed Corn and Okra
Delicious and easy skillet side dish with summer ingredients.
Servings 4
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.
