Menu
Creole Cornbread Creole Cornbread
Okra Medley Okra Medley
Creamy Sweet Corn with Okra Creamy Sweet Corn with Okra
Southern Fried Okra Southern Fried Okra
Chicken and Okra Gumbo Chicken and Okra Gumbo
Chicken Creole Chicken Creole
Southern Okra Southern Okra
Okra Pilaf Okra Pilaf
Southern Okra Bean Stew Southern Okra Bean Stew
Mexican Fried Corn Mexican Fried Corn
Veggie Chicken Creole Veggie Chicken Creole
Salsa Corn Salsa Corn
Mexican Cornbread Mexican Cornbread
New Orleans-Style Scalloped Corn New Orleans-Style Scalloped Corn
Spicy Fried Okra Spicy Fried Okra
Armenian Okra Armenian Okra
Corn Relish Salad Corn Relish Salad
Bayou Okra Sausage Stew Bayou Okra Sausage Stew
Southwest Corn Salad Southwest Corn Salad
Easy Chicken Creole Easy Chicken Creole

Corn Okra Creole

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Apr. 22, 2022
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. —Ruth Aubey, San Antonio, Texas
Corn Okra Creole
Corn Okra Creole Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 3 tablespoons canola oil
  • 2 cups fresh or frozen corn or 1 can (15-1/4 ounces) whole-kernel corn
  • 1-1/2 cups sliced fresh or 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

  1. 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.
  2. Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

Test Kitchen tip
  • Dried thyme adds a lot of flavor but if you have fresh available, by all means, go ahead and use that. You'll want to use 3/4 teaspoon fresh in place of the 1/4 teaspoon dried. And while you're at it, go ahead and garnish with a few sprigs as well.

    • Nutrition Facts

    2/3 cup: 147 calories, 8g fat (1g saturated fat), 0 cholesterol, 19mg sodium, 20g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.