This recipe for sautéed okra and corn is an adaptation of a classic summer dish from the American south. This quick sauté is enhanced by a bit of sweet onion and fresh basil, and makes a great side dish for a summer meal.
Okra has more calcium than cottage cheese and is lubricating for the intestines. Corn is good for the heart, helps digestion, and strengthens the kidneys.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 4 ears of corn, husked
- 1 tablespoon olive oil
- ½ small sweet onion, chopped
- ½ pound small young okra, stems removed and sliced into ½ -inch rounds
- 8 cherry tomatoes cut in quarters
- 1 tablespoon chopped fresh basil
- Sea salt
Preparation:
Steam corn for 7 minutes. Shock cobs in cold water, and with a very sharp knife cut kernels away from the ears of corn. Set aside.
Heat olive oil in a skillet over medium flame. Add onion, and sauté for 5 minutes, until onion is translucent.
Add okra, and sauté, stirring frequently, for 3-4 minutes.
Add corn, tomatoes, and basil, and cook one minute. Season and serve.
Serves 4
Copyright 2009 by Jen Hoy
