Sauteed okra, tomatoes and corn

8 servings

Ingredients

Quantity Ingredient
2 pounds Okra, stems and tips removed
3 pounds Tomatoes, skinned and seeded
8 Ears fresh corn OR
4 cups Frozen corn kernels
2 tablespoons Unsalted butter
2 tablespoons Safflower oil
4 cups Onions, coarsely chopped
1 tablespoon Salt or to taste
Freshly ground pepper

Directions

This classic Southern combination is from "Lee Bailey's Country Weekends" (Clarkson Potter).

1. Cut okra into ¼" rounds, discarding tops. There should be about 6 cups.

2. Put tomatoes in stainless or enameled pan and cook slowly for half an hour. Do not scorch. Drain any liquid. There should be about 2 cups.

3. Cut corn from cob with sharp knife or defrost frozen corn.

4. Heat butter and oil in a skillet. Add okra and onions. Cook until onions are wilted and okra has begun to brown at edges, 10-15 minutes. Turn often, add reduced tomatoes and salt, and cook 5 minutes.

5. Add corn and cook 3-4 minutes. Season to taste.

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