Basic information

Name: Sauteed okra~ tomatoes & corn

Yield: 8

Categories okra



 Ears fresh corn OR
 4 c
 Frozen corn kernels
 4 c
 Onions, coarsely chopped
 3 lb
 Tomatoes, skinned and seeded
 2 lb
 Okra, stems and tips removed
 2 Tbs
 Unsalted butter
 2 Tbs
 Safflower oil
 1 Tbs
 Salt or to taste
 Freshly ground pepper


This classic Southern combination is from "Lee Bailey's Country Weekends" (Clarkson Potter).

1. Cut okra into 1/4" rounds, discarding tops. There should be about 6 cups.

2. Put tomatoes in stainless or enameled pan and cook slowly for half
an hour. Do not scorch. Drain any liquid. There should be about 2 cups.

3. Cut corn from cob with sharp knife or defrost frozen corn.

4. Heat butter and oil in a skillet. Add okra and onions. Cook until onions are wilted and okra has begun to brown at edges, 10-15 minutes. Turn often, add reduced tomatoes and salt, and cook 5 minutes.

5. Add corn and cook 3-4 minutes. Season to taste.