Here’s a classic combo of corn, bell peppers, and tomatoes, Creole style. This veggie side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Make it when there’s a bumper crop of fresh corn; and also it’s a great choice for a Thanksgiving side dish. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky.
- 1½ tablespoons olive oil
- 1 large onion, chopped
- 2 medium stalks celery, finely diced
- 1 small or ½ medium red bell pepper, finely diced
- 1 small or ½ medium green bell pepper, diced
- 1 tablespoon unbleached white flour
- 3 to 3½ cups cooked fresh or thawed frozen corn kernels
- 2 medium diced ripe tomatoes
- ½ cup unsweetened nondairy milk
- 2 tablespoons finely chopped fresh parsley
- Several leaves fresh basil, thinly sliced, or 1 teaspoon dried basil
- 1 teaspoon fresh thyme leaves, or ¼ teaspoon dried
- Salt and cayenne pepper to taste
- Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until golden.
- Add the celery and bell peppers and continue to sauté until all the vegetables are just tender, stirring occasionally. Sprinkle in the flour, stirring it in until it disappears.
- Add the corn kernels, tomatoes, and nondairy milk to the skillet. Cook uncovered for 5 to 7 minutes, or until everything is well heated through and the tomatoes have softened a bit.
- Dissolve the flour in just enough water to make it smooth and flowing. Stir it into the skillet and stir until the liquid in the skillet thickens.
- Season with salt and cayenne pepper. Remove from the heat and serve straight from the skillet, or transfer to a serving dish for the table.
Variation: For an extra kick, add a seeded and finely chopped fresh hot pepper to the mix, at the same time when you add the corn.
Per serving: Calories: 167; Total Fat: 3g; Protein: 4g; Carbs: 29g; Sodium: 45 mg