Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

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Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.

Preparation time: 25 Minutes
Cooking time: 30 Minutes

Difficulty: Easy - for beginners
Serves: 4-6 Servings


•1/2 cup yellow cornmeal
•1/4 teaspoon (or more) cayenne pepper
•12 okra pods, cut crosswise into 1/2-inch pieces
•6 tablespoons olive oil, divided
•2 cups 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 12-ounce bag cherry tomatoes, halved (2 cups)
•2 tablespoons chopped fresh cilantro
•2 green onions, chopped


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

Heat 4 tablespoons 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, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.


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