Best 4 Pan Roasted Corn And Okra Recipes

Whether you grow your own vegetables in the garden or visit the local farmer's market, there's no better way to celebrate summer flavors than with a pan-roasted okra and corn dish. Featuring fresh ingredients and simple preparation, this summertime side dish is sure to become a family favorite. Try it out the next time you need a quick and easy accompaniment to your favorite grilled protein or fish fillet.

Let's cook with our recipes!

PAN-ROASTED CORN AND OKRA RECIPE - (4.2/5)

Pan-Roasted Corn and Okra Recipe - (4.2/5) image

Provided by Mother_Daniel

Number Of Ingredients 4

Ingredients

6 ear(s) of corn, shucked
1/4 C. vegetable oil (plus more for brushing skillet or griddle)
2 lbs. okra, trimmed and halved lengthwise
Sea salt

Steps:

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.

ROASTED OKRA

Roasted Okra image

This came from the local paper. It's an interesting way to prepare okra that cuts down on okra slime. Very easy and much healthier than fried (but fried is still the hands down champ). I only use kosher salt on roasted vegetables, it really does make a difference.

Provided by LonghornMama

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb okra
1 small red onion (6 oz.)
2 cloves garlic, thinly sliced
3 tablespoons olive oil
4 mint sprigs
salt & freshly ground black pepper, to taste

Steps:

Rinse okra under cold running water and drain.
Trim tops by removing stems, but don't cut whole caps off.
Cut onion in half from stem to top, then each half again in thirds in the same direction.
Put okra, onion and garlic on an oiled flat pan and drizzle with olive oil.
Tuck in mint sprigs, sprinkle with 3/4 t salt and pepper, toss all together lightly and let flavors mingle at least 20 minutes before roasting.
Roast at 375 for 5 to 10 minutes.

Nutrition Facts : Calories 116.7, Fat 10.2, SaturatedFat 1.4, Sodium 5.5, Carbohydrate 6.2, Fiber 2.1, Sugar 1.4, Protein 1.4

OKRA MEDLEY

Okra Medley image

My husband, Charles, came up with this recipe. Pair it with a crispy pan of hot corn bread and you have a wonderful healthy meal.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
2 tablespoons butter
2 cups sliced fresh okra
3 to 4 medium tomatoes, peeled and chopped
2 cups frozen corn
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan, saute onion in butter until tender. Add okra; cook and stir for 5 minutes. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until corn is tender.

Nutrition Facts : Calories 127 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 444mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

ROASTED OKRA

Roasted Okra image

As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.

Provided by ncope

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 20m

Yield 3

Number Of Ingredients 4

Ingredients

18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 5.9 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 1286.4 mg, Sugar 0.9 g

Tips:

Choose the right pan: Use a heavy-bottomed pan or skillet that can withstand high heat. A cast iron pan is ideal for this recipe.
Heat the pan before adding the vegetables: This will help to create a nice sear on the corn and okra.
Don't overcrowd the pan: Cook the vegetables in batches if necessary. Overcrowding the pan will prevent the vegetables from browning properly.
Stir the vegetables frequently: This will help to ensure that they cook evenly and don't burn.
Season the vegetables to taste: Add salt, pepper, and other spices as desired.
Serve the vegetables immediately: Pan-roasted corn and okra are best served hot. You can garnish with fresh herbs, such as cilantro or parsley.

Conclusion:

Pan-roasted corn and okra is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. It is a great way to use up fresh corn and okra and it is a good source of vitamins, minerals, and fiber. This recipe is easy to make and can be tailored to your own taste preferences.