Corn Okra Creole Recipe

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

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 (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.

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 the 1/4 teaspoon dried. And while you're at it, go ahead and garnish with a few sprigs as well.
  • 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 (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
    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 pepper sauce if desired. Cover and simmer for 3-5 minutes, stirring occasionally. Yield: 4-6 servings.

    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 the 1/4 teaspoon dried. And while you're at it, go ahead and garnish with a few sprigs as well.
  • 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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