Corn Saute with Tomato and Fried Okra

[Printable Recipe]

What a way to use as many items from our Greenling box as possible! We’ve been getting okra and squash for the last few weeks, and we got garlic last week. Fresh corn and really ripe tomatoes have been abundant for a few weeks now too, so this was the perfect dish to use all of that beautiful produce. I served this with simple grilled chicken, but this side dish was really the star of the meal.

It makes at least 4 servings for hungry people, so we had plenty of leftovers.

From Epicurious


  • 1/2 cup yellow cornmeal (1/4 c. was plenty)
  • 12 large okra pods, cut crosswise into 1/2-inch pieces
  • 2 Tbsp. olive oil, divided
  • Kernels from 3 ears of corn (~2 c.)
  • 3 summer squash, roughly chopped
  • 2 garlic cloves, minced
  • 1 12-ounce bag cherry tomatoes, halved
  • 2 Tbsp. chopped fresh cilantro
  • 2 green onions, chopped
  • Salt and pepper, to taste


  • In a small bowl, toss the sliced okra lightly in the cornmeal to coat.
  • Heat 1 Tbsp. oil in a large skillet over medium-high heat. Shake off the excess cornmeal with a slotted spoon, then add the breaded okra to the skillet and saute until coating is golden brown, stirring occasionally, about 6 minutes.
  • Using a slotted spoon, transfer the browned okra to paper towels to drain; sprinkle with salt and pepper. Wipe out the skillet.
  • Lower the heat to medium and heat the remaining 1 Tbsp. oil in the same skillet. Add corn, squash, and garlic and saute for 2 minutes.
  • Add tomatoes, then 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 and pepper, then serve immediately.

I couldn’t stop eating this. There were so many flavors and textures going — the brightness of the cilantro, the pungent acidity of the okra, the sweetness of the corn. And the colors were beautiful!

However, the cornmeal breading didn’t stay on the okra at all. I think I could’ve skipped that step and just browned the okra with the squash. However, if you want a true fried okra feel to the dish, I’d dredge it in egg before coating with cornmeal to ensure that the breading sticks.


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