Side
Okra, Corn and Tomatoes
A Southern summer skillet of okra, sweet corn and tomatoes with a little smoky paprika.
⏱ 35 min (10 min prep, 25 min cooking)
🍽 Serves 6 · about 3/4 cup
budgetfreezer friendly
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Vegetables
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- ½ Green bell pepper, diced
- 2 clove Garlic, minced
- 1 lb Okra, sliced 1/2 inch thick
- 1 can Diced tomatoes
- 1½ cup Frozen corn
- ½ tsp Smoked paprika
- ½ tsp Dried thyme
- ¾ tsp Table salt
- ¼ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet.
- Heat the oil in a large skillet over medium heat. Cook the onion and bell pepper 5 minutes, then the garlic for 30 seconds.
- Add the okra and cook 5 minutes, stirring now and then.
- Stir in the tomatoes with their juice, corn, paprika, thyme, salt and pepper. Simmer uncovered 12 to 15 minutes, until the okra is tender.
- Taste for salt and serve, over rice if you like.
Make aheadKeeps 4 days in the fridge. Reheat to 165°F.
❄️ FreezerFreeze for up to 3 months for best quality.
↺ LeftoversSpoon over rice or grits, or stir into a pot of soup.
🧒 With kidsThe tomatoes keep okra from feeling slippery. Kids can measure the corn.
Meatless swapAlready meatless; cook 3 strips of chopped bacon first and use the fat in place of the oil for a meat version.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.