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Okra with Corn and Tomatoes

August 16, 2012

I’m from the Bronx – what do I know from okra?

But long ago I began the practice of making friends with vegetables I didn’t know. There are of course, several still on the waiting list, like rutabaga, kohlrabi and dandelion greens. But the list is much shorter. I now love okra, and when it catches me in a certain mood I even like it slimy. It’s actually kind of fun. But for those of you who know about the slimy thing and prefer not to go down that road, I have an antidote.

Cook, saute or roast them whole. Don’t cut off the little hats (stem end), wait till after it’s cooked to cut and you will have delicious okra, sans slimy.

You can leave your hat on (thank you, Randy Newman)

I continue to be the happy recipient of tomatoes from my friend Jason’s vegetable garden. They are so flavorful and juicy that they add to anything, whether in a salad or in something cooked.

I only used two tomatoes for this dish. The rest went to salads, other veggie dishes, and my Mom.

Chop onion and garlic

Dice tomatoes and cut kernels off the cob

To remove the kernels – raw or cooked – in this case raw – simply stand the shucked ear of corn on your cutting board, pointy end up. With a sharp knife, cut kernels off the cob with a sawing motion, keeping the blade of your knife as close to the cob as possible.

Add tomatoes and corn to sauteed onions and garlic

Return okra to pan to continue the cooking process

So for you non-slimy readers out there, give this dish a whirl!

Okra with Corn and Tomatoes


3/4 lb. okra
1 T. olive oil
1 onion, diced
2 medium cloves garlic, chopped
1 ear of fresh corn, cut off cob, raw
2 medium tomatoes, diced
2 T. white wine (or broth)
2 T. cilantro or Italian parsley, chopped (optional)


Prepare vegetables according to directions above.

Heat skillet on a medium flame.  Add oil to heat.  This is a good basic method to insure quick, even browning.

Add whole okra in a single layer to the pan.  Let it brown for 1 or 2 minutes before tossing it with a spatula or wooden spoon. Remove to a plate and set aside.

Saute diced onion in same pan (if you need to, add a bit more oil) until translucent.  Add garlic and cook for 1 more minute.

Add diced tomatoes and corn kernels, saute for 1 minute.  Season with salt and pepper.

Return okra to pan.  Add white wine.  Cover and allow to steam for 5 minutes, or until okra is tender or to taste.

Add fresh herbs, if using, immediately before serving,

Mr. Corn telling a story to friends


From → Sides, Veggies

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