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Ingredients

The ingredients are:

1/2 cup cornmeal (yellow)
1/4 teaspoon cayenne pepper
4 ounce okra (cut cross-wise into 1/2 inch pieces, this is about 12 okra pods)
6 tablespoons olive oil (divided)
6 ounces corn kernels (cut from 3 ears of corn should be about 2 cups of corn kernels)
12 ounces squash (baby green pattypan squash, cut into 6 pieces, this is about 6 squash)
2 garlic cloves, chopped
12 ounces tomatoes, halved (cherry tomatoes, you should have about 2 cups)
2 tablespoons cilantro, chopped
2 green onions, chopped

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.

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