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Okra, Corn and Tomatoes Recipe

I love growing okra – it reminds me of late summer on the farm

Okra, Corn and Tomatoes Recipe

Okra, Corn and Tomatoes Recipe


  • • 1 large sweet onion or 2 small onions, peeled and chopped
  • • 4 Tablespoons butter
  • • 2 cups fresh, tender okra (about a double hand full)
  • • 6 large ripe tomatoes (or a 28-ounce cans whole, peeled tomatoes - canned tomatoes are fine)
  • • 3-4 ears of fresh, mature corn
  • • 1 teaspoon sea salt or regular salt
  • • Pepper, if desired
  • • ½ cup water


  • 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.

  • Serve with homemade cornbread.

  • Yield: 7-8 one-cup servings
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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.

Chloe Tuttle Big Mill Bed and Breakfast near Greenville NCBig Mill Bed and Breakfast 252-792-8787

Author: Chloe Tuttle

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 a quiet getaway 252-792-8787.

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