Stewed Corn and Tomatoes with Okra

Side Dish

Recipe courtesy of Epicurious

Serves 6

Ingredients: 
  • 6 green onions, chopped keep white and green parts
  • 1 fresh jalapeño, finely chopped, with seeds
  • 1 large green bell pepper, coarsely chopped
  • 3 tablespoons unsalted butter
  • 1 lb tomatoes, coarsely chopped
  • 3 cups corn (from 5 to 6 ears), frozen may be substituted
  • 1/2 pound small fresh okra, trimmed, keeping stem end intact

Stewed Corn and Tomatoes with Okra

Stewed Corn and Tomatoes with Okra 

Click image to enlarge

Method: 

Cook green onions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.

Add corn and okra and cook, stirring occasionally until just tender, about 15 minutes.

Louisiana Recipes Weekly



 

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