Okra seems a polarizing ingredient. 'Slimy' is what I hear most from non-fans. This recipe keeps the okra on the crisp side, so there's not much slime involved. I love the sweetness of the summer corn and the intrigue of the curry.
- 2 C trimmed okra, sliced into 1" pices
- 1 shallot, thinly sliced
- steamed corn, cut off the cob
- freshly ground salt
- freshly ground pepper
- olive oil
- 1/2 t curry powder
In a medium skillet, heat a splash of olive oil. Add in the shallots and cook until softened and beginning to caramelize. Season with salt, pepper, and curry powder. Toss in the okra and saute for 5 minutes. Add in the corn kernels. Stir until glossy. Let cool slightly before serving.
Hi Camilla, love your unusual salad. How about adding it to the Food on Friday: Salads collection over at Carole's Chatter? CheersReplyDelete