Quick okra, corn and tomato saute

Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes
Serves 4 servings     adjust servings

A quick saute makes the most of these fresh, summer veggies!


  • 2 teaspoons olive oil
  • 1/2 onion, diced small
  • 1 clove garlic, minced
  • 1 pound okra, ends trimmed and cut in 1/2-inch pieces
  • 2 corn cobs, corn kernels cut off (about 1 cup of corn kernels - can sub frozen)
  • 1 pint cherry tomatoes, halved
  • kosher salt and freshly cracked black pepper, to taste
  • 1/4 cup fresh basil or parsley (whatever ya got), roughly chopped
  • Optional: hot sauce


  1. Heat the olive oil in a large saute pan over medium heat.
  2. Add onion and cook for 2-3 minutes, stirring a couple of times, until slightly tender.
  3. Add garlic and cook another 30 seconds or so, until fragrant.
  4. Add okra and corn. Season with salt and pepper. Cook 2-3 minutes, stirring regularly.
  5. Add tomatoes and season again with more salt and pepper. I’m all about layering your seasonings. Cook another minute then turn off heat.
  6. Taste and adjust seasonings (add more salt, pepper and/or optional hot sauce as needed).
  7. Sprinkle with basil or parsley and serve hot.
© 2015 Family Food on the Table. All rights reserved.