Ode to Okra, part 2 – Pan-Seared Okra and Corn


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!

Serves 4



2 Comments Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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