Okra and Corn
Created by Oldways • Oldways • oldwayspt.orgServes: 2 – 4 • Course: Side Dishes • Diet: Vegan • Season(s): Summer
Ingredients
- 2 teaspoons extra virgin olive oil
- 6 ounces okra
- 3 medium size ears of corn (or 2 large)
- 2 cloves garlic, minced
- pinch of cayenne
- 1 teaspoon cider vinegar
- salt
Instructions
Rinse the okra then dry it very well, slice off the caps and slice each piece of okra in half lengthwise. Drying the okra well and keeping it in large pieces will prevent is from getting gooey when cooked.
Shuck the corn, being careful to remove all the silk. Cut any stem off the cob and then stand the cob on your cutting board, point downward. Pressing your fingers firmly against the stem to keep the cob stable, run a large knife down the corn, cutting the kernels off the cob (you will feel that the knife passes easily through the kernels but catches if it hits the core of the cob). When you have cut all of the kernels off a cob, turn the knife around so that the dull side is pressed against the corn and carefully repeat the movement (keep the edge of the knife pointing away from you) so that the base of each corn kernel is scraped off the cob. You should have about 2 cups of corn kernels when you are done.
Heat a large skillet on medium-high until hot, then add the oil and okra. Cook, stirring occasionally, until the okra is lightly browned on both sides, about 5 or 6 minutes. Remove the okra from the pan and set aside.
Lower the heat to medium and add the garlic, cooking for 30 seconds or until fragrant and golden but not burned. Add the corn and cayenne pepper and cook, stirring occasionally, for 3 minutes. Keep a lid nearby to partially cover the pan if the corn starts to jump while it cooks. When the corn is slightly browned, add the okra back to the pan along with the vinegar and salt to taste. Continue to cook for a minute to reheat and let the flavors mingle, then serve immediately.
For a spicier dish, cook the vegetables in chili oil instead of adding the cayenne.