Name: Fresh Corn Saute with Tomatoes, Squash, and Fried Okra
Yield: Makes 4 to 6 Servings
Ingredients: 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

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A bright, vegetable medley spiked with zesty herbs and cornmeal okra.

Recipe notes