Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

Ingredients for Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

• 120ml yellow cornmeal

• 1/4 teaspoons (or more) cayenne pepper

• 12 okra pods, cut crosswise into 1/2-inch pieces

• 90ml olive oil, divided

• 475ml fresh corn kernels (cut from about 3 ears of corn)

• 6 baby green pattypan squash, each cut into 6 pieces

• 2 garlic cloves, chopped

• 1 350g bag cherry tomatoes, halved (2 cups)

• 2 tablespoons chopped fresh coriander

• 2 spring onions, chopped

How to make Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

Mix cornmeal and 1/4 teaspoons cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.

Heat 60ml 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, coriander, and spring onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.