Okra Coins and Corn Off the Cob

Serves: 6

Prep time: 40 minutes


For the okra:

  • 1 pound fresh okra, washed and drained
  • ¾ cup cornmeal
  • 1/2 teaspoon salt
  • canola oil – enough to fill a small saucepan with two inches of oil

For the corn:

  • 6 ears of fresh sweet corn
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon sugar


  1. Chop the okra into coin-sized slices.
  2. Mix salt into cornmeal.  
  3. Dip okra into cornmeal and salt mixture and set aside.  
  4. Heat oil in a saucepan until it is smoking hot.
  5. Gently drop okra pieces into the oil and allow to cook for about a minute, until they turn brown and pop to the top of the oil.  
  6. Remove with slatted spoon and drain well on paper towels.
    Grandmother Rogers' Cornmeal Okra Coins
    Grandmother Rogers' Cornmeal Okra Coins
  7. While you are frying the okra, boil the corn in a large pot, to which sugar has been added, for 5 minutes (don’t overcook.)  Pour off the water and allow corn to cool.
    Grandmother Rogers' Cornmeal Okra Coins
  8. Cut the corn off the cob and place in a serving bowl.
  9. Add melted butter, salt, pepper and parsley and mix.  
  10. Mound the cooked okra on top and serve immediately.
    Grandmother Rogers' Cornmeal Okra Coins

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