Sauteed Okra Tomatoes & Corn

Recipe Ingredients

2 lbs	908g / 32oz	Okra - stems and tips
3 lbs	1362g / 48oz	Tomatoes - skinned and seeded
8		Fresh corn - or
4 cups	250g / 8.8oz	Frozen corn kernels
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Safflower oil
4 cups	250g / 8.8oz	Onions - coarsely chopped
1 tablespoon	15ml	Salt or to taste
		Freshly ground pepper

Recipe Instructions

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.

Source:
Taste of Home, Dec/Jan '94, p. 59

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