INGREDIENTS:
- 1 Tablespoon olive oil
- 1 cup fresh yellow corn kernels (2 ears)
- 1 pound okra, cut into ½ in. pieces (3½ cups)
- ¼ cup chopped jalapeño peppers
- ¾ cup chopped tomatoes
- 1 Tablespoon fresh lime juice
- ½ teaspoon salt and pepper
INSTRUCTIONS:
- Prep okra: Let them come to room temperature before cooking. Trim the stem end (take care not to cut into the pod). Defuzz under running water using a paper towel. Pat them dry. Pour half a cup of vinegar to coat pods and let soak for 30 minutes in a bowl. Remove okra and rinse well. Dry completely. Cut into ½ in. pieces.
- Preheat oven to 400 F.
- Toss all ingredients in a large bowl. Toss with olive oil. Spread in a single layer on a baking sheet. Bake for 20-25 minutes or until okra is lightly browned and tomatoes slightly caramelized.
- Serve immediately.
Source: MJ and Hungryman
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