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.
- 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. Cover and cook over very low heat for 5 minutes longer. Make sure there is just enough liquid to keep everything moist; add a bit more water if necessary.
Per serving: Calories: 105; Total Fat: 2g; Protein: 2g; Carbs: 19g; Sodium: 11 mg
- VegKitchen has lots more recipes for using fresh corn.