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Pan-Roasted Corn and Okra


Fresh okra in my neck-of-the-woods is hard to come by. I buy it when I can find it. When I can't, I use frozen (which is what is shown in the picture shown alongside smoked pork loin sandwiches, spicy pickled onions, and Mother Daniel's Carolina Coleslaw.

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Rate this recipe 4.2/5 (5 Votes)


  • 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


Preparation time 10mins
Cooking time 30mins


Step 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.

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.


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