Fresh Corn Saute With Tomatoes, Squash & Okra
Recipe: #37136
June 20, 2021
Categories: Side Dishes, Corn, Okra, Squash, Gluten-Free, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"Recipe source: Bon Appetit (June, 2006)"
Original is 4-6 servings
Ingredients
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 by Step Method
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
No special items needed.
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