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Sauteed Okra With Corn and Tomatoes

August 12, 2010

Sauteed Okra With Corn and Tomatoes

I woke up today with a craving for okra. Everyone in my neck of the woods must have felt the same way, because I went on an absurd goose chase this morning looking for the stuff. “Sorry we’re fresh out” was the first answer. How could it be? I was there at 9:00 am? I tried to idiot proof myself by checking and double checking with the manager at the next market:  An uninterested, “Nope not here” comment almost sent me around the bend. It was on par with  “yes, we have no bananas.”  Fearing oblivion, I raced to the next market, only to be faced with a depressing, browned bunch in a basket, at the princely sum of $7.99 a pound.  I must have bad okra karma.

I know that I can’t be alone in my quirk for finding good quality veggies in the early hours of the morning. Isn’t this what we live for at Farmer’s Markets? Of course I could have rocked the frozen department at the local grocery store, but this was not an option for me. I took a deep breath and accepted the fact that I have a slight addiction to finding the “right” green stuff.  I call it “The Find.” Maybe at some point there will be a family organized intervention sponsored by Mc Donalds, but until that day comes, I was a woman on fire. I  went home, rang around the area, and located a fine stash. Never get in between a woman and her okra, I tell ya.


Sauteed Okra With Corn and Tomatoes
2 cups fresh okra sliced
1/4 cup onion chopped
1 teaspoon garlic minced
2 cups corn kernels, cut from the cob
1 cup roma tomatoes, deseeded and chopped
1/2 teaspoon adobo seasoning
2 tablespoons olive oil 

In a pan heat the olive oil, then fry the onion, garlic, and adobo seasoning on medium heat until soft. Add the okra and sautee for 3 minutes, stirring to keep it from sticking. Add the corn and tomatoes, stir to incorporate the vegetables, reduce heat to low, and cook for 10 minutes. If your pan becomes dry, and a teaspoon or two of water. 

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