Yields 4 servings
Ingredients:
- 1/2 cup yellow cornmeal (1/4 c. was plenty)
- 12 large okra pods, cut crosswise into 1/2-inch pieces
- 2 Tbsp. olive oil, divided
- Kernels from 3 ears of corn (~2 c.)
- 3 summer squash, roughly chopped
- 2 garlic cloves, minced
- 1 12-ounce bag cherry tomatoes, halved
- 2 Tbsp. chopped fresh cilantro
- 2 green onions, chopped
- Salt and pepper, to taste
Directions:
- In a small bowl, toss the sliced okra lightly in the cornmeal to coat.
- Heat 1 Tbsp. oil in a large skillet over medium-high heat. Shake off the excess cornmeal with a slotted spoon, then add the breaded okra to the skillet and saute until coating is golden brown, stirring occasionally, about 6 minutes.
- Using a slotted spoon, transfer the browned okra to paper towels to drain; sprinkle with salt and pepper. Wipe out the skillet.
- Lower the heat to medium and heat the remaining 1 Tbsp. oil in the same skillet. Add corn, squash, and garlic and saute for 2 minutes.
- Add tomatoes, then 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 and pepper, then serve immediately.
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