Okra with Chili Crisp, Corn and Fried Shallots
Okra isn't for everyone, but if you like it, then you can put your fork where your mouth is with today’s Okra Chili Crisp with Corn and Fried Shallots recipe.
Okra, aka Okro or Ochro, translating to mean ‘ladies’ fingers,’ is a flowering vegetable in the same family as cotton, cacao, and durian that is rich in vitamins A and C. Okra thrives in warmer climates like India, Ethiopia, Africa, South Asia, and the UK. Our friend Bill, who grew up in England with a Sri Lankan background, is a master at cooking okra and I believe he’d approve of today’s recipe. Corn and okra are at peak freshness in late summer, which makes this one
Sauté the corn – Cut the corn kernels off the cob and set aside. In a large skillet over medium heat, melt the butter. Add the onion and jalapeño and sauté until the onion is lightly browned, about 5-7 minutes. Add the corn kernels and continue to cook for 3-4 minutes. Season with salt and pepper to taste.
Sauté the okra – Cut the okra into ¼” slices. Heat the oil in a medium skillet over medium high heat. Add the okra and, reduce the heat to medium, cover and cook for 2-3 minutes. Uncover and flip the okra to cook the other side.
To serve – Place the corn in the bottom of a serving bowl. Top with the okra and fried shallots. Drizzle with chili oil. Serve warm.
- 3-4 large ears of corn
- 1 jalapeño, minced
- 1/2 cup chopped onion or leek
- 2 tbsp vegan butter
- salt and pepper to taste
- 1 tbsp olive oil
- 1 pint of okra, washed and dried
- chili oil to taste
- ½ cup fried shallots