Okra and Corn with Tomatoes
From bluewaterandsand 15 years ago
- 30 minutes to make
- Serves 8
Serve this Carolina favorite over a bowl of long-grain rice with a piece of hot cornbread. The okra should be young, not longer than 2 inches. Vine ripen tomatoes and fresh bell peppers add to the richness of this dish.
Ingredients
- 2 tablespoons each butter and canola oil shopping list
- 1 large onion, thinly sliced into rounds shopping list
- 2 bay leaves shopping list
- 1/2 teaspoon each thyme, red pepper flakes and basil shopping list
- 1 green bell pepper, seeded and finely diced shopping list
- 3 large fresh ripe, tomatoes seeded and chopped shopping list
- 4 ears corn, remove kernels, about 2 cups (may use frozen or canned whole kernel, drained) shopping list
- 2 cups small okra pods, left whole or 1/4-inch-thick rounds shopping list
- 1/2 cup water or vegetable stock shopping list
- 3/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
How to make it
- In a 10 inch iron skillet or heavy pan, heat olive oil and add onions,
- bay leaves, thyme, basil, and red pepper flakes. Sauté, and stir until
- onions are limp add bell pepper and continue cooking until onions
- are translucent. Add tomatoes, okra, water, salt and pepper.
- Reduce heat to low, and simmer uncovered for 15 minutes, stirring
- occasionally. Add corn and cook 5 minutes longer. Taste, adjust
- seasoning if needed. Serve hot.
People Who Like This Dish 2
- silverqueen Albany, GA
- sday5 Smalltown , KS
- unicorn4 Melbourne, AU
- bluewaterandsand GAFFNEY, SC
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Hi my mon would always make this during the summer months, brings back some good memories to and yes with cornbread cooked in an cast iron skillet and served over a bowl of rice. Went to a little road side veggie stand got some sliverqueen corn, okr...more
silverqueen
in Albany loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "