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Stewed Corn and Tomatoes with Okra

  • 6servings
  • 45minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsB3, D, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 scallions, chopped

  2. 1 fresh jalapeño, finely chopped, with seeds

  3. 1 large green bell pepper, coarsely chopped

  4. 3 tablespoons unsalted butter

  5. 1 pound tomatoes, coarsely chopped

  6. 3 cups corn (from 5 to 6 ears)

  7. 1/2 pound small fresh okra, trimmed, keeping stem end intact

Instructions Jump to Ingredients ↑

  1. Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.

  2. Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

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