Okra and Corn Creole

Okra And Corn Creole

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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.

Rating:

★★★★★ 2 votes

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.)

How to Make Okra and Corn Creole

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.

Printable Recipe Card

About Okra and Corn Creole

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



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