Corn-Okra-Tomato Medley
A vibrant medley of fresh corn, okra, and tomatoes seasoned with butter and salt, perfect for a flavorful summer side or light main dish for vegetable lovers.
Ingredients
Instructions
- Cut corn from cobs, yielding about 4 cups.
- Cook and stir okra in 1/3 cup margarine in a 12-inch skillet over medium heat until tender, about 7 minutes.
- Add the corn and 2 tablespoons margarine to the skillet.
- Cook uncovered until tender, about 10 to 12 minutes.
- Stir in the chopped tomatoes, salt, sugar, and remaining margarine.
- Cook uncovered until the tomatoes are hot, about 3 minutes.
Tips & Substitutions
For a richer flavor, consider using a mix of butter and margarine. If you prefer a vegan version, substitute margarine with a plant-based alternative. To enhance the dish, try adding garlic or onion to the skillet when cooking the okra. Fresh herbs like basil or parsley can be stirred in at the end for extra freshness. Ensure the tomatoes are ripe for the best taste.
Serving Suggestions
This Corn-Okra-Tomato Medley makes a delightful side dish for grilled meats or fish. It pairs beautifully with Marinated Carrot Salad (Copper Pennies) for a colorful plate. For a heartier meal, consider serving it alongside a grain like quinoa or rice. A sprinkle of feta cheese on top can add a nice tang.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, stirring occasionally until heated through. You can also microwave in short intervals, but be cautious not to overcook the okra, which can make it slimy.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Okra-Tomato Medley contains roughly 452 calories, with 16g protein, 142g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (439% of the Daily Value), vitamin C (55% of the Daily Value), and protein (31% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1848mg per serving (80% 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 okra instead of fresh?
Yes, you can use frozen okra in this recipe. Just be sure to thaw and drain it well before adding it to the skillet to avoid excess moisture. Cooking times may vary slightly, so keep an eye on the texture.
What can I substitute for tomatoes if I don't have any?
If you're out of fresh tomatoes, you can use canned diced tomatoes as a substitute. Drain them slightly before adding to the dish. Alternatively, you can leave them out entirely and add a splash of vegetable broth for moisture.
Is this dish suitable for a vegan diet?
Yes! To make the Corn-Okra-Tomato Medley vegan, simply use plant-based margarine instead of regular butter. This dish is inherently plant-based and can fit well into vegan recipes, maintaining its delicious flavor and texture.
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).