Stewed Corn and Tomatoes with Okra

Side Dish

Recipe courtesy of Epicurious

Serves 6

  • 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


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


Every Thursday you'll receive new recipes, events & festivals and more. See archive