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okra and corn creole

(2 ratings)
Cmom02 avatar
Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

This is a traditional southern recipe. Best, if using fresh summer vegetables, but still a delicious side using frozen vegetables and ripe tomatoes, from the grocery or canned. When using fresh okra, use small to medium sized pods, for tenderness. From Cooking Light Cookbook 1994, with a slight tweak.

(2 ratings)
yield 12 serving(s)
prep time 40 Min
cook time 30 Min
method Stove Top

Ingredients For okra and corn creole

  • vegetable cooking spray
  • 2 c
    sliced okra, fresh or frozen (best with fresh)
  • 1 c
    chopped green pepper
  • 1/2 md
    chopped onion
  • 2 1/2 c
    fresh corn off of the cob (about 3 ears) or frozen (best with fresh)
  • 1/2 c
    water
  • 2 can
    (14 1/2 oz each) whole tomatoes chopped with juice* (use fresh tomatoes, if you have them.)
  • 2 Tbsp
    tomato paste*
  • 1/2 tsp
    sugar
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/4 tsp
    hot sauce
  • (*these items were originally listed as "no-added-salt". you may use these, if you like.)

How To Make okra and corn creole

  • 1
    Coat a large nonstick skillet with cooking spray; place over medium-high heat, until hot. Add green pepper and onion; sauté 3 minutes, or until tender.
  • 2
    Add corn and water, to vegetables in skillet, stirring well. Cover and cook, over medium heat 5 minutes; stir gently, and cook an additional 5 minutes.
  • 3
    Add chopped tomato with juice and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add okra; cover and simmer 5-7 minutes, or until okra is tender. Makes 12 servings.
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