Stewed Corn and Tomatoes with Okra

Side Dish

Serves 6

Recipe courtesy of Epicurious

Ingredients:

6 green onions, chopped keep white and green parts
1 fresh jalapeño, finely chopped, with seeds
1 large green bell pepper, coarsely chopped
3 tablespoons unsalted butter
1 lb tomatoes, coarsely chopped
3 cups corn (from 5 to 6 ears), frozen may be substituted
1/2 pound small fresh okra, trimmed, keeping stem end intact

Stewed Corn and Tomatoes with Okra

Click image to enlarge

Method:

Cook green onions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.

Add corn and okra and cook, stirring occasionally until just tender, about 15 minutes.