Best 6 Okra Corn Saute Recipes

**Dive into a Culinary Symphony of Okra and Corn Sauté: A Medley of Fresh Flavors and Vibrant Colors**

Prepare to embark on a tantalizing culinary journey with our okra-corn sauté recipes, a delightful symphony of flavors and vibrant colors that will captivate your taste buds. These culinary creations showcase the harmonious blend of tender okra and sweet corn, complemented by a medley of aromatic spices and fresh herbs. Whether you prefer a classic Southern-style sauté, a spicy Cajun twist, or a vibrant Indian-inspired dish, our collection of recipes caters to diverse palates and preferences. Get ready to savor the crisp texture of okra, the sweet crunch of corn, and the symphony of spices that dance on your tongue with every bite.

Let's cook with our recipes!

OKRA, CORN AND TOMATOES

Okra, Corn and Tomatoes image

Okra and onions are fried with bacon, then simmered with tomato and corn in this delicious side dish that is especially good served alongside cornbread. This recipe is a longtime family favorite.

Provided by TXGIRLSX3

Categories Side Dish Vegetables Tomatoes

Yield 6

Number Of Ingredients 7

Ingredients

2 slices bacon, chopped
1 medium onion, chopped
1 (10 ounce) package frozen cut okra
1 (14.5 ounce) can diced tomatoes, drained
1 (20 ounce) package frozen corn
1 tablespoon file powder
salt and pepper to taste

Steps:

Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 27.8 g, Cholesterol 6.3 mg, Fat 5.3 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 189.3 mg, Sugar 7.1 g

FRESH CORN SAUTé WITH TOMATOES, SQUASH, AND FRIED OKRA

Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra image

Provided by Brandi Neuwirth

Categories Onion Tomato Side Fry Sauté Vegetarian Quick & Easy Low Cal High Fiber Corn Squash Summer Vegan Okra Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup yellow cornmeal
1/4 teaspoon (or more) cayenne pepper
12 okra pods, cut crosswise into 1/2-inch pieces
6 tablespoons olive oil, divided
2 cups fresh corn kernels (cut from about 3 ears of corn)
6 baby green pattypan squash, each cut into 6 pieces
2 garlic cloves, chopped
1 12-ounce bag cherry tomatoes, halved (2 cups)
2 tablespoons chopped fresh cilantro
2 green onions, chopped

Steps:

Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

OKRA AND BLACK-EYE PEA SAUTE

Okra and Black-Eye Pea Saute image

Provided by Food Network

Categories side-dish

Time 8h7m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1/4 pound strip bacon, cut into 1/4-inch pieces
1 cup yellow onion, diced
1 1/2 tablespoon garlic, chopped
3 cups fresh okra, cut into rounds
2 cups fresh corn kernels
2 fresh small red hot chiles, chopped
2 cups cooked black-eyed peas, recipe follows
1 cup green onion, diced
Oven dried cherry tomatoes, recipe follows
Salt
Pepper
Freshly chopped parsley and Italian parsley leaves, for garnish
2 cups black-eye peas
Water, to cover
1 onion, quartered, with a bay leaf attached with a clove
1/2 teaspoon ground black pepper
Salt
2 cups cherry tomatoes, halved
Salt and freshly ground black pepper
Sprinkle brown sugar
6 or 7 thyme sprigs

Steps:

In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn, and chile pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.
Soak 2 cups beans overnight in water to cover. Rinse the beans and place in a pot with enough water to cover the beans. Add the onion and the black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked. Season with salt. Let the peas sit in this liquid for 15 minutes before draining.
Preheat oven to 250 degrees F.
Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar, and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don?t burn.

OKRA & CORN SAUTE

Okra & Corn Saute image

My family loves the fresh-from-the-garden taste of this dish. The combination of the peppered bacon and the Italian seasoning adds just the right amount of zesty flavor.-Karin Christian, Plano, Texas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 4

Ingredients

8 cups fresh or frozen okra, thawed
6 thick-sliced peppered bacon strips, chopped
2 cups fresh whole kernel corn
4 teaspoons Italian seasoning

Steps:

Cut okra lengthwise; set aside. In a large skillet, cook bacon over medium heat until crisp. , Stir in the corn, Italian seasoning and reserved okra; saute until okra is tender and corn is lightly browned.

Nutrition Facts : Calories 161 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 149mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

OKRA GREENS AND CORN SAUTE

Okra Greens and Corn Saute image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 bunches okra greens (beet greens, dandelion, mustard)
3 tablespoons unsalted butter
3 ears of corn, cut off the cob
1/2 teaspoon salt
1/2 teaspoon white pepper

Steps:

Trim greens of any tough stems. Wash and dry.
Melt butter in a medium saute pan over high heat. Saute the corn for a couple of minutes, add the okra, salt and pepper. Cook until it begins to wilt, about 2-3 minutes. Serve.

SAUTEED OKRA WITH TOMATO AND CORN

Sauteed Okra with Tomato and Corn image

Categories Tomato Vegetable Side Sauté Fourth of July Picnic Quick & Easy High Fiber Corn Summer Okra Gourmet Vegetarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/2 pound fresh okra
1 medium vine-ripened tomato
1 small onion
1 ear corn
1 1/2 tablespoons vegetable oil
1/2 cup water
1/2 teaspoon Worcestershire sauce

Steps:

Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.

Tips:

Choose fresh, tender okra: Look for okra pods that are bright green and free of blemishes. The smaller the okra, the more tender it will be.
Trim the okra properly: Cut off the stem end and the blossom end of each okra pod. Then, slice the okra into 1/2-inch thick rounds.
Cook the okra over high heat: This will help to prevent the okra from becoming slimy. Sauté the okra in a large skillet over medium-high heat until it is tender and slightly browned.
Add the corn and other vegetables: Once the okra is cooked, add the corn, bell pepper, and onion to the skillet. Sauté the vegetables until they are tender.
Season the dish to taste: Add salt, pepper, and any other desired seasonings to the dish. You can also add a splash of lemon juice or vinegar for a bit of brightness.

Conclusion:

Okra and corn sauté is a quick, easy, and delicious side dish that is perfect for summer. The okra is tender and slightly browned, the corn is sweet and juicy, and the bell pepper and onion add a bit of color and flavor. This dish is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. Serve okra and corn sauté with your favorite grilled or roasted meats, fish, or tofu.