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Pan-Roasted Corn and Okra

Source: © Food & Wine Magazine
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Total Time:  40 Minutes
  8 servings
"This is an easy way to bring height-of-summer cookout mojo to our favorite vegetables without fussing with a charcoal or gas grill," The Lees say. Cooking the corn and okra on the stove in a heavy skillet gives them a superb char.
RECIPE INGREDIENTS
6 ears  of corn, shucked
1/4 cup  vegetable oil, plus more for brushing
2 pounds  okra, trimmed and halved lengthwise
Sea salt
Pan-Roasted Corn and Okra Recipe at Cooking.com
DIRECTIONS
In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the cobs.


Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil. In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt. Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch. Transfer the okra to a platter.


Add the remaining 2 tablespoons of oil to the corn kernels, season with salt and toss to coat. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Add the corn to the okra and toss. Serve hot or at room temperature.


Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 07/12/2010
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 Flavor of the Season: Roasted Corn
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