Because of the damage from the caterpillars (at least I think that is who ate the leaves), I lost most of my okra plants. So the harvest is slow, although ‘pitiful’ may be the better term. But I finally have enough to do some pan-searing, so I made a half-recipe. When I have more okra, I often do this without the corn, but it is great both ways.
This dish was a real surprise when I first made it last year. Even Cam (2 years old at the time) loved the pan-seared okra – he once ate the bowl containing all 3 servings before anyone else could get to it! A toddler scarfing down okra, who would have thought?
Pan-Seared Okra and Corn
1/2 pound okra (from the garden)
2 cups corn, cut from the cob – Since I did not have fresh cobs, I used some of my previously frozen corn.
1 Tbsp olive oil
Pinch of salt
Pinch of freshly ground black pepper
Cut the okra – I like lengthwise for this recipe.
Combine okra and corn in a bowl. Toss with oil, salt and pepper.
Heat a nonstick skillet over high heat. When hot add the okra and corn (leave any excess oil in the bowl). Cook without stirring for 3 minutes, then stir, flipping okra.
Cook for another 3-4 minutes, til well seared. Remove to a serving bowl and adjust seasoning. Enjoy!
- Ode to Okra, part 1 – Cornmeal Crusted Okra (andreasgardencooking.com)
- Okra Health Benefits (naturalhealthezine.com)
- Grilled Okra with Red Curry-Lime Dressing (thebittenword.com)
- bbq’ed okra (tingilinde.typepad.com)