Ingredients for - Pan-Roasted Corn and Okra
How to cook deliciously - Pan-Roasted Corn and Okra
1. Stage
In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Working over a bowl, pat the corn dry, and cut the kernels from the cobs.
2. Stage
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. Stage
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.
