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sauteed corn in skillet

Skillet Sautéed Corn and Okra

Delicious and easy skillet side dish with summer ingredients.
Course Side Dish
Cuisine American
Keyword corn and okra, easy recipe, one-dish recipe, skillet recipe, summmer recipe, vegetable recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Carol


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


  • 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


  • 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.