Corn Okra Creole Recipe

4 2 5
Corn Okra Creole Recipe
Corn Okra Creole Recipe photo by Taste of Home
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Corn Okra Creole Recipe

Read Reviews
4 2 5
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 3 tablespoons vegetable oil
  • 2 cups fresh or frozen corn or 1 can (17 ounces) whole-kernel corn
  • 1-1/2 cups fresh sliced okra or 1 package (16 ounces) frozen okra
  • 3 peeled, chopped tomatoes (1-1/2 cups)
  • 1 tablespoon tomato paste
  • 1/4 teaspoon thyme
  • Salt to taste
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 teaspoon Tabasco sauce, optional

Directions

Saute pepper and onion in oil for 5 minutes. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. Add tomatoes, tomato paste, thyme, salt, pepper and Tabasco, if desired; mix thoroughly. Cover and simmer for 3-5 minutes, stirring occasionally. Yield: 4-6 servings.
Originally published as Corn Okra Creole in Country Extra July 1990, p45

Nutritional Facts

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

  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 3 tablespoons vegetable oil
  • 2 cups fresh or frozen corn or 1 can (17 ounces) whole-kernel corn
  • 1-1/2 cups fresh sliced okra or 1 package (16 ounces) frozen okra
  • 3 peeled, chopped tomatoes (1-1/2 cups)
  • 1 tablespoon tomato paste
  • 1/4 teaspoon thyme
  • Salt to taste
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 teaspoon Tabasco sauce, optional
  1. Saute pepper and onion in oil for 5 minutes. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. Add tomatoes, tomato paste, thyme, salt, pepper and Tabasco, if desired; mix thoroughly. Cover and simmer for 3-5 minutes, stirring occasionally. Yield: 4-6 servings.
Originally published as Corn Okra Creole in Country Extra July 1990, p45

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Reviews forCorn Okra Creole

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MY REVIEW
ppolen User ID: 1614953 235360
Reviewed Oct. 21, 2015

"We found this to be very bland. Not sure how to give the dish more flavor, but I'm in no way inclined to make it again to find out."

MY REVIEW
Desert Bruja User ID: 4602927 41562
Reviewed Aug. 26, 2010

"I've never liked okra before, but this dish turned out really good! Leftovers reheat well."

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