This vibrant Southern side dish celebrates the holy trinity of summer vegetables: okra, tomatoes, and corn. The okra provides a delightful, slightly thickening texture, while the fresh corn adds bursts of sweetness that balance the acidity of the slowly reduced tomatoes. Sautéed with onions and seasoned simply with salt and pepper, this dish offers a robust, home-style flavor profile perfect for barbecue gatherings, family dinners, or as a comforting accompaniment to grilled meats. ItâÂÂs an easy, plant-based recipe that highlights fresh, seasonal ingredients without needing complex techniques or hard-to-find spices.
Sauteed Okra Tomatoes & Corn
Description
This vibrant Southern side dish celebrates the holy trinity of summer vegetables: okra, tomatoes, and corn. The okra provides a delightful, slightly thickening texture, while the fresh corn adds bursts of sweetness that balance the acidity of the slowly reduced tomatoes. Saut&# 195;©ed with onions and seasoned simply with salt and pepper, this dish offers a robust, home-style flavor profile perfect for barbecue gatherings, family dinners, or as a comforting accompaniment to grilled meats. ItâÂÂs an easy, plant-based recipe that highlights fresh, seasonal ingredients without needing complex techniques or hard-to-find spices.Ingredients
Directions
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Cut the okra into 1/4-inch rounds, discarding the tough tops. You should have approximately 6 cups of sliced okra.
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Place the skinned and seeded tomatoes in a stainless steel or enameled pan. Cook slowly over low heat for about 30 minutes until the liquid reduces. Do not let the tomatoes scorch.
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Drain any excess liquid from the cooked tomatoes. You should be left with about 2 cups of concentrated tomato solids. Set aside.
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If using fresh corn, cut the kernels from the cob using a sharp knife. If using frozen corn, ensure it is thawed.
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Heat the butter and safflower oil together in a large skillet over medium heat.
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Add the sliced okra and chopped onions to the skillet.
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Sauté, turning often, until the onions are wilted and the okra begins to brown at the edges, about 10-15 minutes.
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Stir in the reduced tomatoes and salt. Cook for an additional 5 minutes to combine flavors.
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Add the corn kernels to the skillet. Cook for 3-4 minutes until the corn is heated through.
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Taste and adjust seasoning with more salt and freshly ground pepper as needed. Serve warm.
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.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to prevent drying out.
For added depth, consider adding a pinch of red pepper flakes or a dash of smoked paprika. You can also substitute the safflower oil with olive oil or avocado oil.
To prevent the okra from becoming too slimy, ensure the skillet is hot before adding the okra and avoid stirring too frequently during the initial browning stage. Using fresh, ripe tomatoes yields the best flavor, but canned whole peeled tomatoes can be used in a pinch if drained and rinsed.
