I love growing okra – it reminds me of late summer on the farm
Okra, Corn and Tomatoes Recipe
With all the great summer produce, sometimes we just want to make something that takes us back to the farm and to Grandmother’s cooking. In coastal North Carolina, this recipe is an expected summer treat.
Keyword: okra corn and tomatoes, okra corn and tomatoes recipe
Servings: 8servings
Calories: 97kcal
Author: Chloe Tuttle
Ingredients
1largesweet onion or 2 small onionspeeled and chopped
4Tablespoonsbutter
2cupsfresh tender okra(about a double hand full)
6largeripe tomatoesor a 28-ounce cans whole, peeled tomatoes - canned tomatoes are fine
3-4earsfresh mature corn
1teaspoonsea salt or regular salt
Pepperif desired
1/2cupwater
Instructions
Melt butter in a large saucepan. Cook chopped onion for a few minutes until transparent, not browned.
While the onions are cooking, blanch the tomatoes for half a minute. Drain and cool tomatoes. Peel, remove the cores and cut into chunks, making sure that you save the juice. If using canned tomatoes, cut the tomatoes into large pieces, saving the juice.
Wash the okra. Cut stem ends off and cut into ½ inch round pieces.
Shuck corn and cut corn off the cob. Older or mature corn works best for this recipe.
Add the tomatoes and juice, okra, corn, salt, pepper and water to the cooked onions. Cook covered over medium to low heart for one hour or until the ingredients are all done.
With all the great summer produce, sometimes we just want to make something that takes us back to the farm and to Grandmother’s cooking. In coastal North Carolina, this recipe is an expected summer treat.
I am a farm girl who sailed the world, returned home to the family farm and opened Big Mill Bed and Breakfast. Join us for Business EXTENDED STAY or a quiet getaway 252-792-8787.
Hi, I am Chloe and I live on my family farm that is now Big Mill Bed & Breakfast. I post about things that happen on the farm, fun things to do in eastern NC and my crafts & recipes.
Big Mill Bed and Breakfast 252-792-8787
