Name: Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra
Prep time: 25 minutes
Total time: 30 minutes
Yield: Makes 4 to 6 servings
Ingredients: 1/2 cup yellow cornmeal; 1/4 teaspoon (or more) cayenne pepper; 12 okra pods, cut crosswise into 1/2-inch pieces; 6 tablespoons olive oil, divided; 2 cups fresh corn kernels (cut from about 3 ears of corn); 6 baby green pattypan squash, each cut into 6 pieces; 2 garlic cloves, chopped; 1 12-ounce bag cherry tomatoes, halved (2 cups); 2 tablespoons chopped fresh cilantro; 2 green onions, chopped

Fresh Corn Sauté with Tomatoes, Squash, and Fried OkraPornchai Mittongtare

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South."

Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.

Recipe notes

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