Okra And Corn Creole Recipe

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Okra and Corn Creole

Sharon Colyer

By
@Cmom02

This is a traditional southern recipe. Best, if using fresh summer vegetables, but still a delicious side using frozen vegetables and ripe tomatoes, from the grocery or canned. When using fresh okra, use small to medium sized pods, for tenderness. From Cooking Light Cookbook 1994, with a slight tweak.


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Rating:

Comments:

Serves:

12

Prep:

40 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

vegetable cooking spray
2 c
sliced okra, fresh or frozen (best with fresh)
1 c
chopped green pepper
1/2 medium
chopped onion
2 1/2 c
fresh corn off of the cob (about 3 ears) or frozen (best with fresh)
1/2 c
water
2 can(s)
(14 1/2 oz each) whole tomatoes chopped with juice* (use fresh tomatoes, if you have them.)
2 Tbsp
tomato paste*
1/2 tsp
sugar
1/4 tsp
salt
1/4 tsp
pepper
1/4 tsp
hot sauce
(*these items were originally listed as "no-added-salt". you may use these, if you like.)

Directions Step-By-Step

1
Coat a large nonstick skillet with cooking spray; place over medium-high heat, until hot. Add green pepper and onion; sauté 3 minutes, or until tender.
2
Add corn and water, to vegetables in skillet, stirring well. Cover and cook, over medium heat 5 minutes; stir gently, and cook an additional 5 minutes.
3
Add chopped tomato with juice and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add okra; cover and simmer 5-7 minutes, or until okra is tender. Makes 12 servings.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy