Corn Okra Creole

Total Time

Prep/Total Time: 30 min.


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


  • 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


  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.