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Stewed Corn and Tomatoes with Okra

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


6 green onions, chopped

1 fresh jalapeno, finely chopped, with seeds

1 large green bell pepper, coarsely chopped

1/2 teaspoon salt

3 Tablespoons unsalted butter

1 pound tomatoes, coarsely chopped

3 cups (from 5 to 6 ears) corn

1/2 pound small fresh okra, trimmed, keeping stem end intact

Adapted From:

A traditional Cajun dish (maque choux) that is a great side dish for any meat. Something different!

Cook scallions, jalapenos, bell pepper, and 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 and okra, stirring occasionally, until just tender, about 15 minutes.