Best Okra Corn And Tomatoes Recipes

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OKRA, CORN AND TOMATOES



Okra, Corn and Tomatoes image

Okra and onions are fried with bacon, then simmered with tomato and corn in this delicious side dish that is especially good served alongside cornbread. This recipe is a longtime family favorite.

Provided by TXGIRLSX3

Categories     Side Dish     Vegetables     Tomatoes

Yield 6

Number Of Ingredients 7

2 slices bacon, chopped
1 medium onion, chopped
1 (10 ounce) package frozen cut okra
1 (14.5 ounce) can diced tomatoes, drained
1 (20 ounce) package frozen corn
1 tablespoon file powder
salt and pepper to taste

Steps:

  • Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
  • Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 27.8 g, Cholesterol 6.3 mg, Fat 5.3 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 189.3 mg, Sugar 7.1 g

STEWED OKRA, CORN, AND TOMATOES



Stewed Okra, Corn, and Tomatoes image

Quick and easy, plus it is excellent with fresh cornbread.

Provided by TerryWilson

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 11

4 slices bacon
1 cup chopped green bell pepper
1 red onion, sliced
2 cloves garlic, minced
1 pound okra - rinsed, trimmed, and sliced 1/2-inch thick
2 cups frozen corn
1 bay leaf
3 large tomatoes - peeled, seeded, and chopped
⅓ cup vegetable broth
salt to taste
black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet. Crumble bacon into a bowl.
  • Heat bacon grease in the same skillet over medium heat and add bell pepper, onion, and garlic. Cook and stir for 3 minutes. Add okra, corn, and bay leaf. Cover skillet and reduce heat to low. Cook, stirring occasionally, 3 to 4 minutes more. Add tomatoes and broth. Cook until okra is tender as desired, about 10 minutes.
  • Remove and discard bay leaf. Season with salt and pepper. Serve garnished with crumbled bacon.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.9 g, Cholesterol 6.6 mg, Fat 3.3 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 204 mg, Sugar 6.7 g

FRESH CORN SAUTé WITH TOMATOES, SQUASH, AND FRIED OKRA



Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra image

Provided by Brandi Neuwirth

Categories     Onion     Tomato     Side     Fry     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Corn     Squash     Summer     Vegan     Okra     Cilantro     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1/2 cup yellow cornmeal
1/4 teaspoon (or more) cayenne pepper
12 okra pods, cut crosswise into 1/2-inch pieces
6 tablespoons olive oil, divided
2 cups fresh corn kernels (cut from about 3 ears of corn)
6 baby green pattypan squash, each cut into 6 pieces
2 garlic cloves, chopped
1 12-ounce bag cherry tomatoes, halved (2 cups)
2 tablespoons chopped fresh cilantro
2 green onions, chopped

Steps:

  • Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
  • Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

OKRA, CORN AND TOMATOES



Okra, Corn and Tomatoes image

From Betty's Soul Food Collection... Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic-creating a beautiful dish for family gatherings large or small.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 8

4 slices bacon
1 cup coarsely chopped onion (1 large)
2 cups diced tomatoes (from 28-oz can), undrained
2 cans (15.25 oz each) whole kernel corn, drained
2 1/2 cups frozen cut okra (from 1-lb bag)
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/2 teaspoon hot pepper sauce

Steps:

  • In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
  • Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 7 g, TransFat 0 g

CORN OKRA AND TOMATOES



Corn Okra and Tomatoes image

This is my absolute favorite summer time dish. To get the true taste you MUST use every thing fresh. I just can't explain the overall wonderful fresh taste of this dish. I could live off this forever.

Provided by southern chef in lo

Categories     Corn

Time 19m

Yield 6 serving(s)

Number Of Ingredients 9

1 large onion, chopped
1 large green bell pepper, chopped
2 garlic cloves, minced
6 tablespoons butter
2 cups chopped plum tomatoes
2 1/2 cups fresh corn, cut from the cob (4 ears)
1 cup sliced fresh okra
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook first 3 ingredients in butter in a skillet over medium-high heat, stirring constantly until tender.
  • Add the tomatoes; bring to boil, then reduce the heat and simmer uncovered 15 minutes.
  • Add remaining ingredients and bring to boil again.
  • Reduce heat and simmer 9 minutes or until the corn is tender.

CHICKEN STEW WITH OKRA, CORN, AND TOMATOES



Chicken Stew with Okra, Corn, and Tomatoes image

This quick skillet stew may remind you of gumbo, if you serve it with a mound of white rice. Start the chicken first, so the fresh flavors of okra, corn, and tomatoes stay light and bright with only a brief simmering time at the end. Instead of rice, you can create a complete dinner plate with a side of roasted potatoes and a crisp, green salad. Add a piece of crusty bread, in either case, for a satisfying summer meal.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
2 teaspoons Cajun seasoning, or to taste
1 teaspoon ground black pepper, or to taste
1 cup chicken broth
½ cup chopped onion
2 cloves garlic, minced
2 cups sliced okra
1 ½ cups fresh corn kernels
1 cup diced fresh tomatoes
2 dashes hot sauce, or to taste
3 tablespoons water
2 tablespoons cornstarch

Steps:

  • Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
  • Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
  • Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 11.7 g, Cholesterol 71.4 mg, Fat 14 g, Fiber 2.2 g, Protein 21.1 g, SaturatedFat 3.6 g, Sodium 342.8 mg, Sugar 2.4 g

STEWED CORN AND TOMATOES WITH OKRA



Stewed Corn and Tomatoes with Okra image

Categories     Onion     Tomato     Side     Sauté     Vegetarian     Corn     Bell Pepper     Summer     Okra     Jalapeño     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 scallions, chopped
1 fresh jalapeño, finely chopped, with seeds
1 large green bell pepper, coarsely chopped
3 tablespoons unsalted butter
1 pound tomatoes, coarsely chopped
3 cups corn (from 5 to 6 ears)
1/2 pound small fresh okra, trimmed, keeping stem end intact

Steps:

  • Cook scallions, 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.

OKRA, CORN AND TOMATOES



Okra, Corn and Tomatoes image

Provided by Food Network

Time 30m

Number Of Ingredients 5

6 large ripe tomatoes, peeled, seeded, and coarsely chopped or
3 cups canned peeled tomatoes, seeded and coarsely chopped
2 cups fresh or frozen corn kernels
1 pound fresh or frozen okra, topped, tailed and cut into 1/2-inch rounds
1 habanero chile

Steps:

  • Place all of the ingredients in a medium-sized saucepan and add 2 cups of water. Bring to a boil, then lower the heat, cover and cook for 20 minutes. Serve hot.

OKRA, CORN AND TOMATOES



Okra, Corn and Tomatoes image

From Betty's Soul Food Collection... Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic-creating a beautiful dish for family gatherings large or small.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 8

4 slices bacon
1 cup coarsely chopped onion (1 large)
2 cups diced tomatoes (from 28-oz can), undrained
2 cans (15.25 oz each) whole kernel corn, drained
2 1/2 cups frozen cut okra (from 1-lb bag)
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/2 teaspoon hot pepper sauce

Steps:

  • In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
  • Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 7 g, TransFat 0 g

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