2 tablespoons extra virgin olive oil
1 small red onion, diced
3 to 4 cloves garlic, minced
½ pound okra, cut into ¾-inch pieces
3 cups corn kernels
1 14 ½-ounce can diced tomatoes, drained
1 teaspoon minced fresh oregano
Freshly ground black pepper
Heat a large, heavy sauté pan over medium heat until hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the onion and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for 30 seconds, or until fragrant. Add the okra and sauté another 1 to 2 minutes, or until it turns bright green. Add the corn and sauté 2 to 3 minutes more, or until it turns bright yellow. Add the tomatoes and oregano, reduce the heat to low, and cook covered for about 15 minutes, or until the okra is tender. Season to taste with salt and pepper, transfer to a bowl, and serve immediately.
Serves 4 as a side dish. Perfect in the summertime, when okra and corn are in season. Select small okra, no larger than your pinkie finger, as it’s the most tender. Fresh corn kernels are best, but you can use thawed frozen kernels in a pinch. One ear of corn will yield about a cup of kernels.