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Sauteed Okra, Tomatoes And Corn

Sauteed Okra, Tomatoes and Corn recipe image
This vibrant Southern medley combines tender okra, sweet corn, and rich tomatoes for a dish that is as comforting as it is colorful. The earthy notes of the okra balance perfectly with the natural sweetness of the corn and the acidity of the tomatoes. Saut&# 195;©ed in butter and oil, the vegetables develop a beautiful golden crust while retaining their texture. This hearty vegetarian side dish brings home-style flavor to any table, making it an ideal companion for grilled meats, fried chicken, or simply crusty bread. It’s a reliable, flavorful recipe that captures the essence of summer cooking in every bite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 74.9
Dietary: Gluten-free, Vegetarian
Description
This vibrant Southern medley combines tender okra, sweet corn, and rich tomatoes for a dish that is as comforting as it is colorful. The earthy notes of the okra balance perfectly with the natural sweetness of the corn and the acidity of the tomatoes. Saut&# 195;©ed in butter and oil, the vegetables develop a beautiful golden crust while retaining their texture. This hearty vegetarian side dish brings home-style flavor to any table, making it an ideal companion for grilled meats, fried chicken, or simply crusty bread. It’s a reliable, flavorful recipe that captures the essence of summer cooking in every bite.
Ingredients
  • 2 lbs Okra, stems and tips
  • 2 tablespoons Unsalted butter
Directions
  1. 1
    Cut okra into 1/4-inch rounds, discarding the tops. You should have approximately 6 cups of sliced okra.
  2. 2
    Place 3 pounds of skinned and seeded tomatoes in a stainless steel or enameled pan. Cook slowly over medium-low heat for 30 minutes, stirring occasionally to prevent scorching.
  3. 3
    Drain any excess liquid from the tomatoes. You should have about 2 cups of reduced tomatoes.
  4. 4
    Cut kernels from 8 ears of fresh corn using a sharp knife, or thaw 4 cups of frozen corn kernels if using frozen.
  5. 5
    Heat 2 tablespoons of unsalted butter and 2 tablespoons of safflower oil in a large skillet over medium heat.
  6. 6
    Add the sliced okra and 4 cups of coarsely chopped onions to the skillet.
  7. 7
    Cook, turning often, until the onions are wilted and the okra begins to brown at the edges, about 10 to 15 minutes.
  8. 8
    Stir in the reduced tomatoes and season with 1 tablespoon of salt (or to taste). Cook for an additional 5 minutes.
  9. 9
    Add the corn kernels to the skillet and cook for 3 to 4 minutes until heated through.
  10. 10
    Taste and adjust seasoning with freshly ground pepper if desired. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 74.9kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 18.2mg1%
Total Carbohydrate 17.0g6%
Dietary Fiber 7.3g30%
Sugars 3.4g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/sauteed-okra-tomatoes-and-corn/