Okra and Corn
Editor's Note: If you want a side dish that's colorful, easy to make, and filled with plenty of fresh vegetables, then this recipe for Okra and Corn is for you. You'll love that this side dish will play a supporting role for just about any main course or meal you have planned for dinner, but especially when paired with beloved Southern classics. This easy vegetable side dish recipe makes the most of fresh summer produce, so you just might be able to find most of the ingredients right in your backyard — or at least purchased from your favorite farmers market or grocery store!
An old Southern dish with an interesting combination of vegetable flavors that is very good with pork dishes and with fried chicken.
Total Timeunder 1 hour
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together
Recipe CourseSide Dish, Vegetable
Taste and TextureSavory
Type of DishVegetable
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 6 tablespoons butter
- 1 large green or red bell pepper, skinned, seeded, and finely chopped
- 2 cups Italian plum tomatoes
- 6 to 8 small okra, tops removed and thinly sliced
- Salt, freshly ground black pepper to taste
- 2 to 2½ cups corn kernels, cut from the cob
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Sauté the onion and garlic in the butter and add the pepper.
When they are just beginning to soften, add the tomatoes and simmer for 25 to 30 minutes, until well blended and smooth. Add the okra, seasonings, and corn and cook for 4 to 5 minutes more.
Taste and correct the seasoning.
1981 James Beard