How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tomato, Okra And Corn?

You need 9 ingredients. The key ingredients include: 2 Tbsp. butter or bacon drippings, 2 c. okra, sliced (1/2 lb.), 1 c. corn, cut from cob, 1/2 tsp. paprika, and more.

Is Tomato, Okra And Corn suitable as general?

Yes, Tomato, Okra And Corn falls under the General category and is a great choice for this type of meal.

How do I store leftover Tomato, Okra And Corn?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato, Okra And Corn Recipe

Name: Tomato, Okra And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter or bacon drippings; 2 c. okra, sliced (1/2 lb.); 1 c. corn, cut from cob; 1/2 tsp. paprika; 2 tsp. brown sugar; 1/2 c. finely chopped onion; 2 c. peeled or canned tomatoes; 1 1/4 tsp. salt; 1/4 tsp. curry powder

Try this homemade Tomato, Okra And Corn recipe the whole family will love. Made with butter, okra, corn and paprika. Easy step-by-step instructions incl…

This Tomato, Okra And Corn relies on simple, everyday ingredients such as butter or bacon drippings, okra, sliced (1/2 lb.), corn, cut from cob and paprika. It comes together quickly and makes 4 servings, at about 147 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 Tbsp. butter or bacon drippings
2 c. okra, sliced (1/2 lb.)
1 c. corn, cut from cob
1/2 tsp. paprika
2 tsp. brown sugar
1/2 c. finely chopped onion
2 c. peeled or canned tomatoes
1 1/4 tsp. salt
1/4 tsp. curry powder

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Quick Info

Servings
4 servings
Calories
147 kcal
Category
General

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