Corn, Okra And Tomatoes
A hearty Southern dish featuring tender okra, sweet corn, and ripe tomatoes, flavored with onions, peppers, and garlic, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Place cut okra in a baking pan or dish.
- Season with salt, pepper, and garlic to taste.
- Add chopped onion, bell pepper, and chopped celery.
- Sprinkle with flour and fry on low heat until the onion is limp.
- Add corn and tomatoes, then continue cooking on low heat for about 30 to 45 minutes.
- Stir frequently to prevent sticking.
Tips & Substitutions
For enhanced flavor, consider adding spices like cayenne pepper or smoked paprika. If you prefer a heartier dish, you can mix in some cooked sausage or chicken. Substitute the canned tomatoes with fresh ones if they're in season for a brighter taste. Additionally, using frozen okra can save time without sacrificing quality. If you're looking for a touch of sweetness, a spoonful of sugar complements the acidity of the tomatoes well.
Serving Suggestions
Serve this dish warm as a side to grilled meats or alongside cornbread for a hearty meal. It pairs beautifully with June Harris' Pepper Steak for a complete dinner. Garnish with fresh herbs like parsley or basil for added color and flavor. This dish is also suitable for vegan recipes and can be enjoyed as a light main course.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stovetop over low heat, stirring occasionally, until heated through. This dish can also be frozen for up to three months; just make sure to cool it completely before transferring it to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Corn, Okra And Tomatoes contains roughly 341 calories, with 6g protein, 48g carbohydrates, and 15g fat. It is an excellent source of vitamin C (185% of the Daily Value), vitamin A (29% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 550mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen okra and corn can be used in this recipe. They are convenient and save prep time. Just add them directly to the dish without thawing, and adjust the cooking time slightly to ensure they are heated through.
How can I make this dish spicier?
To add heat, incorporate diced jalapeños or a pinch of red pepper flakes into the mix. You can also serve it with a side of hot sauce to allow each person to adjust the spiciness to their preference.
What can I substitute for tomatoes?
If you prefer not to use tomatoes, consider replacing them with diced bell peppers for sweetness or a splash of vegetable broth for moisture. Alternatively, a can of diced green chilies can add a unique flavor profile while keeping the dish vibrant.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).