Stewed Corn and Tomatoes with Okra
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: Epicurious.com
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.