OKRA, MAIZE, TOMATOES AND DILL
IN THIS vegetable medley, maize milk scraped from the cob creates a creamy sauce for okra, corn kernels and halved cherry tomatoes. Yellow or orange tomatoes are nice here, but any other type or colour of cherry tomato will work as well. Drying cut rounds of the okra for several hours in advance and then searing them before adding the liquids helps to keep their texture firm. Be sure to use the freshest maize you can find, so it will be moist enough to yield milk. Allow at least 8 hours in advance of preparation to dry the okra.
230g fresh okra 2 ears fresh maize, husks and silks removed 2 tbs plus 2 tsp extra-virgin olive oil 1 small yellow onion, thinly sliced 3⁄4 cup water, plus more as needed ½ tsp sea salt, or more as needed ¼ tsp freshly ground black pepper, or more as needed 470g tomatoes (or substitute another cherry tomato), each cut in half 2 tbs finely chopped dill, plus more for garnish
Wash the okra and dry it thoroughly so that no visible moisture remains. Trim the cone-shaped tops from the okra, then cut the pods into 3/4-inch slices. Spread on a parchment paperlined baking sheet, and let dry for at least 8 hours, or up to overnight. Working over a large bowl, shave the tops of the maize kernels from each cob. Then use the flat, back side of the knife to vigorously scrape the cobs from top to bottom to release any kernels, pulp and milk. Heat the oil in a wide, heavy skillet over medium heat. Once the oil shimmers, stir in the onion and cook until translucent. Add the dry okra pieces and stir to coat, then cook for 5 minutes. Reduce the heat to medium-low; add the maize, pulp and milk, then add the water, salt and pepper. Stir. Cook for about 5 minutes, or until the okra is barely tender and still bright green, and the juices thicken to the consistency of heavy cream. Add more water as needed if it becomes too thick. Stir in the tomatoes; cook for 2 to 3 minutes, or just until they have warmed through and have begun to collapse. Stir in the dill and add more salt or pepper, as needed. Garnish with more dill before serving.