Pan-Roasted Okra with Fresh Corn and Fire Roasted Tomatoes

Okra is still popping up at the farmers market and, for all my Southern and die hard okra friends, what’s summer without okra and tomatoes?!

Pan Roasted Okra with Fresh Corn

Pan-Roasted Okra with Fresh Corn and Fire Roasted Tomatoes

Yield: 2 to 4 servings

 

3 tablespoons unsalted butter

½ pound of okra, cut in half lengthwise

1 teaspoon ground cumin

1 teaspoon ground fennel

2 teaspoons minced fresh garlic

1 cup fresh corn kernels

1 14.5-ounce can diced fire roasted tomatoes

½ cup water

1 teaspoon finely chopped fresh thyme

1 tablespoon finely chopped fresh mint

1½ tablespoons finely chopped fresh basil

1½ teaspoons aged balsamic vinegar

kosher salt, to taste

freshly ground black pepper, to taste

¼ cup plain greek yogurt

 

In a large sauté pan over medium high heat, add the butter. After approximately 30 seconds to 1 minute, the butter will foam up, and then subside. Following that, the butter will begin to turn golden brown. (Yay!)

Once the butter is brown, add the okra and cook for 3 minutes, stirring occasionally, until the okra starts to caramelize.

Add the cumin, fennel and garlic. Stir and cook until fragrant, 1 minute.

Add the corn. Cook for 1 minute, stirring occasionally. Add the tomatoes and water. Stir occasionally and cook until the liquid begins to thicken, approximately 3 minutes.

Remove from heat and add the thyme, mint, basil and vinegar. Season to taste with salt and pepper.

Serve in bowls with a dollop of Greek yogurt atop each serving.

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