Sauteed Okra with Tomato and Corn – a delicious recipe with okra, tomato, onion, corn, vegetable oil, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut okra into 1/2-inch-thick slices.
2
Peel and chop tomato.
3
Cut onion into thin slices and cut corn from cob.
4
In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes.
5
With a slotted spoon transfer okra to a bowl.
6
Add remaining tablespoon oil to skillet and saute onion, stirring, until it begins to soften.
7
Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes.
8
Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes.
9
Stir in okra with salt and pepper to taste and cook until heated through.
79
kcal
Calories
6
g
Fat
7
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 pound fresh okra, 1 medium vine-ripened tomato, 1 small onion, 1 ear corn, and more.
Yes, Sauteed Okra with Tomato and Corn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
