Okra and Corn Sauté with Tomatillo Salsa
Is it too late in the summer to be posting an okra recipe? I hope not because this is one of those simple, can't-mess-up, flexible summer meals that (I hope) will put a smile on your face as much as it does mine.
I realize okra is not on everyone's radar nor is it to everyone's taste. But to give you the opportunity to like it, and to be true to myself, I had to post an okra recipe before summer turns. I grew up eating okra. My grandmother would make okra gumbo with chili powder. She'd also pan-fry okra to make the best okra tomato salad with mayo and lemon.
In today's skillet, I'm sauteing okra, corn, then adding cherry tomatoes for a burst of juicy freshness at the end. In the meantime I make a raw tomatillo sauce by blending tomatillos, garlic, cilantro, water and salt. (You can use a bottle of salsa verde if you can't find fresh tomatillos where you live. Or make this cheat’s salsa verde from the blog using scallions, cilantro and lime.) Pour half the sauce into the skillet to coat the vegetables and you’ve got a fabulous Mexican-inspired summer vegetable meal.
Serve this summer saute as a side, topped with avocado and feta. Or, my favorite, make it into a one-pan meal and top with either grilled shrimp, marinated tempeh/tofu, or serve over lentils.
Okra and Corn Sauté with Tomatillo Salsa
Serves 4-6 depending on use
Notes: Recipe calls for 2 ears of corn. You can grill them first, then cut off cob. But if you need this meal to be extra speedy, skip the grilling and cut raw corn off cob and cook in pan along with okra. Or if corn's out of season, use frozen. Serve as a side, topped with avocado and feta and extra salsa for passing. Or make it into a one-pan meal and top with grilled shrimp, marinated tempeh/tofu, or serve over lentils.
1 Tbsp. extra-virgin olive oil
400 gr okra, stems removed and sliced
2 ears of corn, grilled and sliced
1 pint cherry tomatoes, halved
Salt & pepper, to taste
Toppings: Avocado, feta, crumbled, grilled or sautéed shrimp
Add olive oil to a large saute pan over medium-medium high heat.
Saute okra (and corn if it wasn't previously cooked), stirring occasionally, 3-5 minutes or until it has softened and picked up some color.
Add grilled corn (if it wasn't added earlier) and tomatoes to warm through. Season with salt and pepper. Pour in half the tomatillo salsa to warm through.
Serve with toppings of choice and extra tomatillo salsa for passing.
Tomatillo Salsa
Notes: Recipe calls for fresh tomatillos. If you can't find them, feel free to skip making the sauce and use a jar of salsa verde instead. Or make my cheat’s salsa verde using scallions, cilantro and lime.
450 gr tomatillos (6 small-medium)
1 large clove garlic
Small handful of cilantro
1 jalapeno, roughly chopped (or half if you prefer less spice)
1/2 - 1 tsp salt
1/4 (60 ml) water
Remove tomatillo husks and rinse tomatillos under running water to remove sticky film.
Roughly chop and add to blender with remaining ingredients.
Blend until smooth, adding an extra splash of water if needed to thin to salsa consistency.
