Fresh Corn Sauté With Tomatoes, Squash, And Fried Okra

• 1/2 cup yellow cornmeal
• 1/4 teaspoon (or more) cayenne pepper
• 12 okra pods, cut crosswise into 1/2-inch pieces
• 6 tablespoons olive oil, divided
• 2 cups fresh corn kernels (cut from about 3 ears of corn)
• 6 baby green pattypan squash, each cut into 6 pieces
• 2 garlic cloves, chopped
• 1 12-ounce bag cherry tomatoes, halved (2 cups)
• 2 tablespoons chopped fresh cilantro
• 2 green onions, chopped

1. Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
2. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and saute until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; saute 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

yellow cornmeal, cayenne pepper, okra pods, olive oil, corn kernels, garlic, cherry tomatoes, fresh cilantro, green onions

Taken from www.epicurious.com/recipes/food/views/fresh-corn-saute-with-tomatoes-squash-and-fried-okra-235161 (may not work)