Corn Okra and Tomatoes

southern chef in louisiana's Note:

This is my absolute favorite summer time dish. To get the true taste you MUST use every thing fresh. I just can’t explain the overall wonderful fresh taste of this dish. I could live off this forever.

• Total Time: 19 mins
• Prep Time: 10 mins
• Cook Time: 9 mins

Ingredients:

Servings: 6

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 garlic cloves, minced
• 6 tablespoons butter
• 2 cups chopped plum tomatoes
• 2 1/2 cups fresh corn, cut from the cob (4 ears)
• 1 cup sliced fresh okra
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Cook first 3 ingredients in butter in a skillet over medium-high heat, stirring constantly until tender.
2. Add the tomatoes; bring to boil, then reduce the heat and simmer uncovered 15 minutes.
3. Add remaining ingredients and bring to boil again.
4. Reduce heat and simmer 9 minutes or until the corn is tender.

Reviews

[Gatorchef]

Absolutely delicious! Used fresh corn, fresh tomatoes & fresh okra. I did omit the pepper however, as we are not big fans of green pepper, and I sliced the okra pretty thin, to help ensure it's tenderness. Thanks for the recipe--we'll be making this again!

[Miss Annie]

Excellent recipe! I did have to use my frozen okra and corn (cut off the cob) that I put up last summer. It was delicious. I love the combination. I served this with some wonderful Louisiana hot sauce on the side. Thanks for making me think it is summer!