Best Creamy Sweet Corn With Okra Recipes

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CREAMED OKRA AND CORN



Creamed Okra and Corn image

Make and share this Creamed Okra and Corn recipe from Food.com.

Provided by jovigirl

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup butter
1 1/2 cups uncooked corn (cut from cob)
2 cups okra (cut in 1/2 inch slices)
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup light cream

Steps:

  • Heat butter in a medium skillet.
  • Add the corn and cook over low heat until brown.
  • Stir in okra and cover, cook over very low heat 15 minutes
  • Uncover, add salt, pepper, and cream. Cook slowly, stirring constantly until heated. Serve immediately.

Nutrition Facts : Calories 242.3, Fat 18.1, SaturatedFat 11, Cholesterol 50.3, Sodium 689.6, Carbohydrate 20.1, Fiber 3.3, Sugar 2.6, Protein 4

CREAMY SWEET CORN



Creamy Sweet Corn image

In Granite Falls, Minnesota, Florence Jacoby uses cream to dress up fresh or frozen corn. The simple side dish tastes rich and takes just minutes to simmer together.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

2 cups fresh or frozen corn
1/4 cup half-and-half cream
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.

Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 372mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

FALLING IN LOVE WITH OKRA AND CORN!



Falling in Love with Okra and Corn! image

If you don't already love okra, you will after you try this! I like my okra with a slight crunch, and that's exactly what this recipe delivers. The half-and-half adds a nice creaminess ... makes the dish nice and rich.

Provided by cathy tate

Categories     Vegetables

Time 50m

Number Of Ingredients 6

3-4 stalk(s) fresh sweet corn - stripped from the ear (white ears are better for sauteing)
1-1 1/2 lb fresh okra - washed and cut into 1 inch slices
1 large sweet onion - chopped
1 clove garlic - minced
1/4 c half and half
1/2 stick butter, melted - or less if desired

Steps:

  • 1. Spray a large skillet with cooking spray. Melt half a stick of butter in the pan.
  • 2. Place the corn, okra and onions into the pan and saute until they just barely start to turn tender.
  • 3. At this point, add the garlic and continue to saute until the vegetables become a little tender.
  • 4. Then add the half and half. Turn down the heat a small amount so the half and half will not scorch. Let this cook down a little and reduce by about one half. The vegetables should be fully tender by this point (but not mushy).
  • 5. Add salt and pepper to taste.
  • 6. NOTE: You can vary the portion size easily just by the amount of corn, okra and onions - go by sight and have equal portions of each. Still pour out 1/4 c of half and half but eyeball it and slowly add little by little until you get the suitable amount (not too dry and not too runny). You may also add additional vegetables such as grape tomatoes cut in half, but don't over do it, adding too many will over power the dish with too many flavors going on. You don't want more than 5 different flavors at the most.

CORN OKRA CREOLE



Corn Okra Creole image

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

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

  • 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, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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