Pan-Roasted Corn and Okra

Ingredients

• Sea salt
• 2 pound(s) okra
• 0.25 cup(s) vegetable oil
• 6 ear(s) of corn

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, t...

View full recipe at Food & Wine