Pan Roasted Corn And Okra Recipes

PAN-ROASTED CORN AND OKRA RECIPE - (4.2/5)

Steps:

• 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. 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. 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.

ROASTED OKRA

Steps:

• Rinse okra under cold running water and drain.
• Trim tops by removing stems, but don't cut whole caps off.
• Cut onion in half from stem to top, then each half again in thirds in the same direction.
• Put okra, onion and garlic on an oiled flat pan and drizzle with olive oil.
• Tuck in mint sprigs, sprinkle with 3/4 t salt and pepper, toss all together lightly and let flavors mingle at least 20 minutes before roasting.
• Roast at 375 for 5 to 10 minutes.

OKRA MEDLEY

Steps:

• In a large saucepan, saute onion in butter until tender. Add okra; cook and stir for 5 minutes. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until corn is tender.

ROASTED OKRA

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.