Delicious Okra, Corn, and Tomatoes Recipe

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There’s something special about summer vegetables coming together in one pan. Growing up, my mom would make this okra, corn, and tomato dish whenever our garden was bursting with fresh produce. It’s the kind of recipe that reminds me of warm evenings on the back porch, watching fireflies while dinner simmered on the stove. Now, I make it for my own family when I want something that’s both easy and comforting.

What I love most about this combination is how the flavors work together naturally – you don’t need fancy ingredients or complicated techniques. Just fresh vegetables and a few basic seasonings from your pantry. It’s become my go-to side dish during the summer months, and I’ve yet to meet someone who doesn’t ask for seconds.

What Kind of Okra Should I Use?

For this classic Southern side dish, you’ll want to look for fresh, young okra pods that are bright green and between 2-4 inches long. Smaller pods tend to be more tender and less fibrous than larger ones, which can become tough and woody. When shopping, give the pods a gentle squeeze – they should feel firm but not hard, and avoid any that feel soft or show brown spots. If fresh okra isn’t available in your area, frozen okra can work in a pinch, though you might notice a slightly different texture in the final dish. Just remember to pat the frozen okra dry before cooking to help reduce its natural sliminess.

Options for Substitutions

This simple Southern side dish can be adapted with several easy substitutions:

• Fresh okra: If fresh okra isn’t available, frozen okra works just fine – just thaw and pat dry before cooking to reduce sliminess. You’ll need about 2 cups of frozen okra to replace the fresh.
• Fresh corn: No fresh corn? Use 1½ cups of frozen corn kernels or even canned corn (drained). Just add them towards the end of cooking since they’re already cooked.
• Fresh tomatoes: You can swap fresh tomatoes with 1 (14.5 oz) can of diced tomatoes – just drain them first. Or try using 1 cup of halved cherry tomatoes instead.
• Butter and oil: Feel free to use all butter or all oil instead of the combination. For a dairy-free version, coconut oil or olive oil work well here.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra is dealing with its natural sliminess – to minimize this, make sure your okra is completely dry before slicing, and cook it at a medium-high heat without overcrowding the pan.

Another common mistake is adding the vegetables all at once, which can lead to uneven cooking – instead, start with the okra in the hot butter-oil mixture until it’s lightly browned, then add the corn, and finally fold in the tomatoes near the end to prevent them from becoming too mushy.

Temperature control is crucial here – cooking the vegetables on too low heat will make the okra slimy, while too high heat can burn the butter and scorch the corn kernels.

For the freshest flavor, avoid the temptation to stir constantly; instead, let the vegetables sit in the pan for a few minutes between gentle stirs, allowing them to develop a slight caramelization that adds depth to the dish.

What to Serve With Okra, Corn and Tomatoes?

This Southern-style veggie medley makes a perfect side dish, but it can easily become part of a bigger, satisfying meal. I love serving it alongside grilled chicken or a piece of cornmeal-crusted catfish for a true taste of Southern comfort food. If you’re keeping things meat-free, it pairs really nicely with black-eyed peas and rice, or you can spoon it over a bowl of creamy grits. For extra flavor, try serving it with some fresh cornbread on the side to soak up all those tasty juices from the tomatoes.

Storage Instructions

Keep Fresh: This okra, corn, and tomato mix stays good in an airtight container in the fridge for about 3-4 days. The vegetables might release some liquid during storage, but that’s totally normal – just give everything a quick stir before serving.

Make Ahead: You can prep the ingredients ahead of time by slicing the okra, cutting corn off the cob, and dicing tomatoes up to a day in advance. Keep them separate in the fridge until you’re ready to cook. This makes dinner prep super quick when you’re ready to cook!

Warm Up: To enjoy leftovers, just pop them in a skillet over medium heat for a few minutes until warmed through. You can also use the microwave for about 1-2 minutes, stirring halfway through. The texture might be a bit softer than when freshly made, but the flavors will still be there.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 5-7 g
• Fat: 15-20 g
• Carbohydrates: 30-35 g

Ingredients

• 1 tablespoon butter or margarine
• 1 tablespoon vegetable oil
• 12 ounces fresh okra, sliced into small rounds
• 2 ears of corn, kernels removed
• 2 tomatoes, diced
• Salt
• Freshly ground pepper

Step 1: Heat the Butter and Oil

In a medium-size saucepan over medium heat, melt an equal amount of butter and oil.

Allow them to combine and heat thoroughly, creating a flavorful base for the vegetables.

Step 2: Cook the Okra

Add the okra to the saucepan and cook, stirring occasionally.

Continue cooking until the okra no longer forms “strings,” which means it’s becoming tender and less slimy.

This step is crucial for ensuring the texture of the final dish is pleasant and cohesive.

Step 3: Add Corn and Tomatoes

Once the okra is adequately cooked, stir in the corn and tomatoes.

Mix all the ingredients well so that they are evenly distributed in the saucepan.

Step 4: Simmer the Vegetables

Cover the saucepan and reduce the heat to low.

Allow the mixture to simmer, covered, stirring occasionally.

This gentle cooking method will ensure the vegetables become tender and the flavors meld together beautifully.

Step 5: Season and Serve

Once the vegetables reach your desired level of tenderness, season the dish with salt and pepper according to your taste preference.

Give it a final stir and then serve hot as a tasty side or a main dish.