Stewed Corn and Tomatoes with Okra

Stewed Corn and Tomatoes with Okra
Photo by Mikkel Vang


  • 3 cups corn
  • 1 pound tomatoes
  • 1 large green bell pepper
  • ½ pound small fresh okra
  • 1 fresh jalapeño
  • 3 tablespoons unsalted butter
  • 6 scallions

Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes. Add corn a...

View full recipe at Epicurious


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