My husband, Charles, came up with this recipe. Pair it with a crispy pan of hot corn bread and you have a wonderful healthy meal.
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 cups sliced fresh okra
- 3 to 4 medium tomatoes, peeled and chopped
- 2 cups frozen corn
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- In a large saucepan, saute onion in butter until tender. Add okra; cook and stir for 5 minutes. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until corn is tender. Yield: 4-6 servings.
Originally published as Okra Medley in Country August/September 2001, p51
Reviews for Okra Medley
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Reviewed Aug. 28, 2013
"Really quick and easy and great for that time of year when these vegetables are in season. Loved it."
Reviewed Sep. 30, 2011
"I followed the recipe exactly and it was so tasty! It was a great side dish with my Cajun Spicy Chicken!"