Roasted Okra and Tomatoes with Corn is a crispy spin on the southern classic! Perfectly roasted okra, sweet golden corn, and blistered cherry tomatoes, all tossed in Cajun seasoning and roasted on one sheet pan.
Ellen’s Notes
I love a recipe that works just as hard as I do, and this one earns its keep. It uses up all my favorite summer vegetables, it needs almost no attention, and the leftovers reheat like a dream in the air fryer!
The secret? I crowd the vegetables on the pan just a little bit, which goes against everything you usually hear about roasting. It keeps the corn from drying out and cooking too fast, while the okra still crisps up beautifully!
If you grew up eating stewed okra, this roasted version is going to surprise you. High heat gives the vegetables crispy edges and deep, sweet flavor with no slime in sight. It might just become your new favorite way to eat okra.
Key Ingredient Notes
- Fresh Okra: Choose small, smooth, bright green pods. Smaller okra is tender, while large pods get tough and fibrous. Skip anything with brown spots or a shriveled look. Do not use frozen okra, it won’t crisp up the same.
- Corn: Fresh corn cut right off the cob gives you the sweetest flavor, and two ears will give you about 2 cups. Frozen corn works well too and needs no thawing. I don’t recommend using canned corn as the texture will never be the same.
- Tomatoes: Cherry or grape tomatoes both work great. Slice them in half so they blister and release their juices in the oven. Avoid large tomatoes as they hold too much water and can make the pan soggy.
- Seasoning: I like to use Cajun seasoning, but you could also use Old Bay seasoning. Then I add a little extra garlic powder, onion powder, salt and pepper. I like my veggies well seasoned!
How To Make Oven Roasted Okra and Tomatoes with Corn
See the recipe card for full ingredient list and directions below.
Step 1: Season the Vegetables
Toss the okra, corn and tomatoes with oil in a large bowl. Then add seasonings and toss to coat.
Step 2: Spread on the Pan
Arrange the vegetables evenly. A little crowding is fine here, and it actually keeps the corn from overcooking.
Step 3: Roast
Bake on the middle rack for 30 minutes. Serve right away while everything is hot and crispy.
📌 Ellen’s Recipe Tips
- Cut the okra in half lengthwise. This exposes the inside to the hot pan, which crisps it up and cooks off the slime. Whole pods stay softer and hold more moisture.
- Dry your vegetables well. Water is the enemy of crispy roasted vegetables. Pat everything dry with paper towels before tossing with the oil.
- Use the middle rack. It gives you even heat all around the pan. The top rack can brown the tomatoes too fast before the okra crisps.
- Serve it right away. The okra is at its crispiest straight from the oven. It softens as it sits, so bring the pan to the table while it is hot.
Storing and Making Ahead
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The okra softens a bit as it sits, so the goal when reheating is to bring back some of that crispness. The air fryer is the best tool for the job. A few minutes at 375°F crisps the okra right back up. Second best option is to put it back into the oven at 400°F for 4 to 5 minutes.
For make-ahead prep, you can wash, dry, and cut the okra and tomatoes up to a day in advance, and cut the corn off the cob too. Store everything in the refrigerator, then drain any juice and toss with oil and seasoning just before roasting.
Roasted Okra and Tomatoes with Corn
Ingredients
- 1 lb fresh okra, stems removed, then sliced in half lengthwise
- 2 cups fresh or frozen corn kernels, about 2 ears of corn
- 1 pint cherry tomatoes, cut in half
- 2 tablespoons oil, olive or avocado
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper, to taste
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Instructions
- Preheat oven to 400°F. Spray a large sheet pan with non-stick cooking spray and set aside.
- Add the okra, corn, and tomatoes to a large bowl and toss with the oil. Add the seasonings (cajun seasoning, garlic powder, onion powder, salt and pepper) and toss well to evenly coat.
- Spread the vegetables evenly over the sheet pan. It's ok to crowd the vegetables slightly as that helps to keep the corn from overcooking.
- Place the sheet tray on a middle rack in the oven set at 400°F and roast them for 30 minutes. Serve immediately.
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Notes
Nutrition
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