Ingredients
2 teaspoons extra-virgin olive oil
½ onion, diced small
1 clove garlic, minced
1 pound okra, ends trimmed and cut in ½-inch pieces
1 cup corn (see notes below)
1 pint cherry tomatoes, halved
kosher salt and freshly cracked black pepper, to taste
¼ cup fresh basil or parsley (whatever ya got), roughly chopped
Optional: hot sauce
Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Add onion and cook for 2-3 minutes, stirring a couple of times, until slightly tender. Add
garlic and cook another 30 seconds or so, until fragrant.
3. Add okra Season with salt and pepper. Cook 4-5 minutes, stirring regularly.
4. Add corn cook another minute
5. Add tomatoes and season again with more salt and pepper. I’m all about layering the
seasonings. Cook another minute then turn off heat.
6. Taste and adjust seasonings (add more salt, pepper and/or optional hot sauce as needed).
Sprinkle with basil or parsley and serve hot.
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