Note: Make sure to dry the okra very well if you’d like it to be less gooey when cooked. Slicing the okra in half (instead of in more pieces) and not crowding the pan also helps. For a spicier dish, you can also sauté the okra in chili oil instead of adding the pinch of cayenne.
1 to 2 teaspoons extra virgin olive oil
6 ounces okra, rinsed and dried very well, with cap sliced off, and then sliced in half lengthwise
1-2 cloves garlic, minced
2 cups corn
pinch of cayenne
1 teaspoon cider or white vinegar
Salt to taste
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