Stewed Corn And Tomatoes With Okra
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
44
Sourness
35
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Unsalted Butter3 cups
Corn (from 5 to 6 ears)Directions:
1
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
2
Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes
3
Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes
4
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
5
Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes
6
Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes