Use up a bumper crop of okra for this simple and easy side.
Cast Iron-Seared Okra
Makes 6 to 8 servings
- ⅓ cup yellow cornmeal
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ cup olive oil, divided
- 2 pounds medium fresh okra, stems trimmed and halved lengthwise
- Garlic-Pepper Sauce
- ½ cup mayonnaise
- 2 tablespoons finely chopped green onions
- 2 tablespoons sambal oelek
- 1 tablespoon TABASCO® hot sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic paste
- Garnish: chopped green onion
- In a small bowl, combine cornmeal, salt, pepper, onion powder, garlic powder, and paprika.
- In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add one-fourth of okra, cut side down, and cook for 2 minutes. Reduce heat to medium-low; cook until browned on the bottom, about 2 minutes. Turn okra, and reduce heat to low; cook until tender, about 2 minutes. Transfer to large bowl. Repeat with remaining oil and okra.
- In same skillet, add cornmeal mixture, stirring constantly, just until warm, about 1 minute. Add cornmeal mixture to okra, tossing until well coated. Serve immediately with Garlic-Pepper Sauce.
- In a medium bowl, stir together mayonnaise, green onion, sambal oelek, hot sauce, lemon juice, and garlic paste. Garnish with green onion, if desired. Sauce can be made ahead of time, covered, and refrigerated for up to 1 week.