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
- In a large skillet, heat the olive oil on medium heat until very hot (but not smoking). You want to make sure the okra hits a hot pan.
- Add the okra to the pan and sauté, stirring occasionally, until lightly browned on both sides, about 5 to 6 minutes. Remove the okra from the pan and set aside.
- Lower the heat slightly and add the garlic, cooking for 30 seconds until browned, but not burned.
- Add the corn and cayenne, stirring occasionally until corn is slightly browned, about 2 to 3 minutes. Return the okra to the pan, add the vinegar, and stir to reheat for about a minute. Serve immediately.
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.
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