Pan-Roasted Corn and Okra
Recipe from Food & Wine

"This is an easy way to bring height-of-summer cookout mojo to our favorite vegetables without fussing with a charcoal or gas grill," The Lees say. Cooking the corn and okra on the stove in a heavy skillet gives them a superb char.


Pan-Roasted Corn and Okra
Fredrika Stjärne

by 1  person

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Servings: 8
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Corn on the Cob, Corn on the Cob, Cut Corn, Father's Day, Healthy Cooking, Quick and Easy, Summer, Summer Vegetables, Vegetables, Vegetarian
 
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Ingredients
  • 6 
    ears of corn, shucked
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  • 1/4  cup
    vegetable oil, plus more for brushing
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  • 2  pounds
    okra, trimmed and halved lengthwise
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  •  
    Sea salt
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Directions
1.
In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the cobs.
2.
Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil. In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt. Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch. Transfer the okra to a platter.
3.
Add the remaining 2 tablespoons of oil to the corn kernels, season with salt and toss to coat. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Add the corn to the okra and toss. Serve hot or at room temperature.

MAKE AHEAD
The corn and okra can be kept at room temperature for up to 3 hours.
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