It should come as no surprise that okra is the characteristic ingredient in this southern variation on succotash. If you like okra (and admittedly, not everyone does!), you’ll enjoy this dish. If not, you can still enjoy this late-summer combo of corn and tomatoes by substituting cut green beans for the okra. Photos by Evan Atlas.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/2 medium green or red bell pepper, finely diced
- 2 cups small, fresh okra, stemmed and sliced 1/2 inch thick,
or one 10-ounce package frozen sliced okra, thawed
- 2 cups chopped ripe, juicy tomatoes
- 2 tablespoons apple cider vinegar
- 3 cups cooked fresh corn kernels (from 4 medium ears)
- 2 to 3 tablespoons chopped fresh parsley
- Salt and freshly ground pepper to taste
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent.
Add the bell pepper and okra, and sauté, stirring frequently, for 5 minutes. Add the tomatoes, vinegar, and 1/3 cup water. Cover and cook at a gentle simmer until the tomatoes have softened into a sauce, about 10 to 12 minutes.
Stir in the cooked corn kernels and parsley. Season with salt and pepper. Cook and stir just until everything is well blended, then serve hot or at room temperature.
Per serving: Calories: 105; Total Fat: 2g; Protein: 2g; Carbs: 19g; Sodium: 11 mg
- VegKitchen has lots more recipes for using fresh corn.