Corn Okra Creole Recipe

Corn Okra Creole Recipe photo by Taste of Home

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This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here.

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Corn Okra Creole Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

10 20 30

Ingredients

1 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons vegetable oil
2 cups fresh or frozen corn or 1 can (15-1/4 ounces) whole-kernel corn
1-1/2 cups fresh sliced okra or 1 package (16 ounces) frozen okra
3 medium tomatoes, peeled and chopped (1-1/2 cups)
1 tablespoon tomato paste
1/4 teaspoon dried thyme
Salt to taste
1/4 teaspoon coarsely ground pepper
1/2 teaspoon hot pepper sauce, optional

Directions

In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally.
Stir in the tomatoes, tomato paste, thyme, salt, pepper and pepper sauce if desired. Cover and simmer for 3-5 minutes, stirring occasionally. Yield: 4-6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 147 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 19 mg sodium, 20 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Corn Okra Creole in Country Extra July 1990, p45