Fresh Corn Saute With Tomatoes, Squash & Okra

4-6
Servings
25m
Prep Time
5m
Cook Time
30m
Ready In


"Recipe source: Bon Appetit (June, 2006)"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (281.2 g)
  • Calories 460.1
  • Total Fat - 23 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 0 mg
  • Sodium - 19.2 mg
  • Total Carbohydrate - 59.3 g
  • Dietary Fiber - 10.3 g
  • Sugars - 5.2 g
  • Protein - 8.1 g
  • Calcium - 80.3 mg
  • Iron - 3 mg
  • Vitamin C - 37 mg
  • Thiamin - 0.4 mg

Step 1

In a bowl combine the cornmeal with 1/4 teaspoon cayenne paper and add the okra and toss; shake off any excess cornmeal.

Step 2

In a skillet over medium heat add 4 tablespoons of oil and then add the okra and saute for 5-10 minutes or until they are golden brown. With a slotted spoon transfer the okra to a plate with paper towels to drain and sprinkle with salt and pepper.

Step 3

In the same skillet over medium heat add 2 tablespoons of oil and then add the corn, squash and the garlic and saute for a few minutes. Add the tomatoes; cover and cook for 5 minutes. Stir in okra, cilantro and green onions. Season to taste with salt and pepper and more cayenne if desired.

Tips & Variations


No special items needed.

Related