Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Okra, stems and tips removed |
3 pounds | Tomatoes, skinned and seeded |
8 \N | 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 |
\N \N | Freshly ground pepper |
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.