1/2 cup yellow cornmeal
1/4 tsp (or more) cayenne pepper
12 okra pods, cut crosswise into 1/2-inch pieces
6 tbsp 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-oz. bag cherry tomatoes, halved (2 cups)
2 tbsp chopped fresh cilantro
2 green onions, chopped
Mix cornmeal and 1/4 tsp cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
Heat 4 tbsp oil in heavy large skillet over medium heat. Add okra and saute until coating is golden brown, stirring occasionally, about 6 min. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tbsp 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 min. Mix in okra, cilantro and green onions. Remove from heat. Season to taste with salt, pepper and more cayenne, if desired.
[ via Bon Appetit magazine, Brandi Neuwirth, Cary, North Carolina ]