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


  1. In a large skillet; heat olive oil over medium-high temperature.
  2. Add red onion and saute. Frequently stir, until the onion is transparent. About 3 minutes.
  3. Stir in garlic, salt, black pepper, crushed red pepper and smoked paprika. Cook for 30 seconds.
  4. Add green pepper and stir for about 45 seconds.
  5. Add corn and stir for about 1 minutes, or until heated through.
  6. Add tomatoes and stir for about 1 minute.
  7. Add okra and stir for 15 seconds (if you appreciate a softer texture, leave the okra in the skillet longer).
  8. Quickly remove from the stove.
  9. Toss with fresh basil leaves.
  10. Enjoy with scrambled eggs for breakfast or saute fish for dinner.
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