Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra
Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra
Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South." Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Onion Tomato Side Fry Sauté Vegetarian Quick & Easy Low Cal High Fiber Corn Squash Summer Vegan Okra Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon (or more) cayenne pepper
  • 2 garlic cloves, chopped
  • 6 tablespoons olive oil, divided
  • Carbohydrate 72 g(24%)
  • Fat 15 g(23%)
  • Fiber 10 g(39%)
  • Protein 7 g(14%)
  • Saturated Fat 2 g(10%)
  • Sodium 22 mg(1%)
  • Calories 424

Preparation Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

Preparation Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

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