Pan-Roasted Corn and Okra

"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.

video Bobby Flay: Grilled Corn

Slideshow:  More Corn Recipes

  • Total Time:
  • Servings: 8


  • 6 ears of corn, shucked
  • 1/4 cup vegetable oil, plus more for brushing
  • 2 pounds okra, trimmed and halved lengthwise
  • Sea salt

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

Make Ahead

The corn and okra can be kept at room temperature for up to 3 hours.

Contributed By Photo © Fredrika Stjärne Published September 2010

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472789 recipes/pan-roasted-corn-and-okra 2013-12-06T23:40:13+00:00 Matt Lee, Ted Lee summer|roasting|dinner-party|southern-soul-food|salads|side-dishes|8|fast|healthy|make-ahead|staff-favorite|vegetarian september-2010,matt lee,ted lee,lee bros. southern cookbook,roasted corn,roasted okra recipes,pan-roasted-corn-and-okra 472789

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