A dish singing praises of summer is made of fresh corn from the cob, heirloom tomatoes, okra and tossed with torn basil leaves. It’s a simple saute, in which a little seasoning and quick jump in the skillet is all that’s needed for a robust flavor. For the best taste, use freshly picked vegetables from a farmer’s market or a backyard garden.
As a quick side dish recipe, it’s perfect for a weekday menu. The prepping and cooking time takes about 20 minutes. Wrap the vegetables with feta cheese in a flour tortilla wrap for an ‘on the go’ breakfast. Toss with baby greens for a lunchtime salad. Enjoy with a few crackers for a mid-afternoon snack and spoon over saute fish or scallops for a delightful light dinner.
Hurry and enjoy this summertime dish now, while the vegetables are at their peak flavor.
Summer Corn, Tomato and Okra Saute with Basil
- Olive oil; as needed
- 1 small red onion; finely diced
- 1 garlic clove; minced
- Sea salt and fresh black pepper; to taste
- Crushed red pepper; to taste
- A pinch of Smoked Paprika
- 1 green bell pepper; diced
- 4 ears of corn; kernels removed
- 1 pint of cherry tomatoes; cut in half
- ¼ to ½ lb. okra (green and/or purple variety); stems discarded and sliced
- Fresh basil leaves; torn
- In a large skillet; heat olive oil over medium-high temperature.
- Add red onion and saute. Frequently stir, until the onion is transparent. About 3 minutes.
- Stir in garlic, salt, black pepper, crushed red pepper and smoked paprika. Cook for 30 seconds.
- Add green pepper and stir for about 45 seconds.
- Add corn and stir for about 1 minutes, or until heated through.
- Add tomatoes and stir for about 1 minute.
- Add okra and stir for 15 seconds (if you appreciate a softer texture, leave the okra in the skillet longer).
- Quickly remove from the stove.
- Toss with fresh basil leaves.
- Enjoy with scrambled eggs for breakfast or saute fish for dinner.