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Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

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Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

amanda

Equipment

  • Frying Pan

  • Cutting Board

  • Colander

  • Kitchen Utensils Set

  • Mixing Bowls

  • Chef's Knife

  • Measuring Cups

  • Digital Food Scale

  • Oven Mitts

  • Soup Spoon

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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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