I have an important secret to share with you, so lean in. Ready? Okra is good for more than just breading and frying. No, really. I’m not just trying to be healthy here. Well, maybe I am. The only frying I do is in my Air Fryer. But honestly, okra is good all on its own, when cooked properly. Like, really, really good. And it’s taking center stage today in this okra, corn and tomato sauté. It’s like summer in a skillet! Okra gets a bad rap because of the slime factor I think. Trust me, I know all about the sliminess from making okra couscous for my kiddos for baby food. They actually still love the stuff even though they are older. Baffles me. The sliminess with okra happens though when you cook it for a long time and it releases a gelatinous substance called mucilage, which is not a particularly tasty sounding word if you ask me. Sometimes that gumminess is good - it helps thicken gumbo, for instance. But if you don’t need it for thickening, you may want to skip out on developing that slime. Which is totally do-able. When you quickly sauté sliced okra, you get a barely tender, delicious vegetable, no slime in sight. And y’all, okra is GOOD. It’s a Southern staple for a reason. We know and appreciate our veggies. Bonus? It’s super fast to cook this way! This simple summer side dish of okra, corn and tomatoes is ready in under 20 minutes. It’s really versatile, too, and pairs great with anything you put on the grill - chicken, pork, fish, steak, you. name it. So let’s get to cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make okra, corn and tomatoes. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Okra: Make sure you cut your okra in even ½-inch slices so it all cooks through quickly and evenly. Corn: You can use the corn kernels from about 2 large ears of corn, or you can sub frozen corn. You could also use canned corn if you’d like, just be sure to drain it well. Tomatoes: Cherry or grape tomatoes are my go-to because they are reliably available and delicious year-round. However, you can definitely substitute some fresh summer tomatoes for this dish. Herbs: Some fresh sliced basil or fresh chopped parsley really brings this dish together and adds some freshness when serving. Use whichever one you have or prefer. (Or use a combination of both!)
So you can see, it’s an easy recipe to adapt to what you have on hand. Last thing: what to do with leftovers. Leftovers, once cooled, can be stored in the refrigerator for 4-5 days. Reheat in a skillet over medium-low heat until warmed through. Give okra another go; I think you are going to love cooking it this way! And if you become a convert, check out these recipes for whole roasted okra and tomatoes and sheet pan turkey sausages with sweet potatoes and okra. Enjoy! XO, Kathryn Okra: Make sure you cut your okra in even ½-inch slices so it all cooks through quickly and evenly. Corn: You can use the corn kernels from about 2 large ears of corn, or you can sub frozen corn. You could also use canned corn if you’d like, just be sure to drain it well. Tomatoes: Cherry or grape tomatoes are my go-to because they are reliably available and delicious year-round. However, you can definitely substitute some fresh summer tomatoes for this dish. Herbs: Some fresh sliced basil or fresh chopped parsley really brings this dish together and adds some freshness when serving. Use whichever one you have or prefer. (Or use a combination of both!)
