Free Recipe Sauteed Okra, Tomatoes and Corn
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Sauteed Okra, Tomatoes and Corn Recipe
2 lb Okra, stems and tips
-removed
3 lb Tomatoes, skinned and seeded
8 Ears fresh corn
-OR
4 c Frozen corn kernels
2 tb Unsalted butter
2 tb Safflower oil
4 c Onions, coarsely chopped
1 tb Salt or to taste
Freshly ground pepper
Sauteed Okra, Tomatoes and Corn Preparation
This classic Southern combination is from Lee Bailey”s Country Weekends (Clarkson Potter). 1. Cut okra into 1/4 rounds, discarding tops. There should be about 6 cups. 2. Put tomatoes in stainless or enameled pan and cook slowly for half an hour. Do not scorch. Drain any liquid. There should be about 2 cups. 3. Cut corn from cob with sharp knife or defrost frozen corn. 4. Heat butter and oil in a skillet. Add okra and onions. Cook until onions are wilted and okra has begun to brown at edges, 10-15 minutes. Turn often, add reduced tomatoes and salt, and cook 5 minutes. 5. Add corn and cook 3-4 minutes. Season to taste. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Sauteed Okra, Tomatoes and Corn?
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