This summery vegetable combination goes well with grilled pork and with fish dishes.
To reduce okra's mucilaginous tendencies, wash the pods just before prepping them.
- 3 tablespoons olive oil
- 2 1/2 tablespoons unsalted butter
- 1 medium red onion, cut into large dice
- 1 pound fresh okra, washed, then trimmed and cut crosswise into 3/4-inch pieces
- Kernels from 6 ears fresh corn, preferably bicolor corn
- 2 tablespoons finely chopped Thai basil or Genoa oregano
- Splash dry vermouth
Heat the oil and butter in a large saute pan over medium heat. When the butter has melted and has begun to brown, add the onion and cook for about 5 minutes, stirring a few times, so it softens.
Add the okra; cook for about 4 minutes, stirring a few times, until it is just crisp-tender and has turned a slightly darker shade of green, then stir in the corn and herbs; cook for 3 minutes or until browned edges begin to form on the onion and corn.
Carefully add the vermouth and stir to distribute, then remove the pan from the heat. Transfer the mixture to a bowl for serving. Eat warm or at room temperature.
From Arlington resident Rob Stewart.
Tested by Bonnie S. Benwick.
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