The City Magazine Since 1975

Sautéed Corn & Okra

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(Serves 3 to 5)

Olive or vegetable oil

4 cups of 1/4-inch slices of okra, preferably using small pods

3 cups fresh white or yellow corn kernels

1/2 cup small-dice onion

1 tsp. minced garlic

1 tsp. minced hot pepper, seeds removed (or keep them for more heat)

Kosher salt and black pepper, or your favorite seafood spice mix


Add just enough oil to cover the bottom of an eight-inch skillet and heat it over medium heat. Add the okra and cook, stirring frequently, for three to five minutes, or until browned and tender. (This may take a little longer if your okra pods are large.)

Remove the okra from the skillet and reserve. If needed, add more oil to the skillet and heat. Add the corn kernels and cook for one minute. Add the onion, garlic, and hot pepper and cook, stirring frequently, for two minutes. Put the okra back in. Heat for one minute, or until hot through. Season to taste with salt and pepper or your desired seafood spice mix.