Pan-Roasted Corn and Okra

1. 1

   In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes.

2. 2

   Drain and cool under running water.

3. 3

   Pat the corn dry and, working over a bowl, cut the kernels from the cobs.

4. 4

   Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil.

5. 5

   In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt.

6. 6

   Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch.

7. 7

   Transfer the okra to a platter.

8. 8

   Add the remaining 2 tablespoons of oil to the corn kernels, season with salt and toss to coat.

9. 9

   Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes.

10. 10

    Add the corn to the okra and toss.

11. 11

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.