Beer makes batters better, meat more tender, and sauces more flavorful.
Corn With Okra And Tomatoes
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- #97447
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
6 ears corn
2 cups cut-up okra
OR
1 package (10 ounce size) frozen okra
1/3 cup butter or margarine
2 tablespoons butter or margarine
3 medium tomatoes, chopped
1 tablespoon granulated sugar
1 1/2 teaspoon salt
1/4 teaspoon black pepper
directions
Cut corn from cobs. Cook and stir okra in 1/3 cup butter in 12-inch skillet over medium heat until tender, about 7 minutes.
Add corn and 2 tablespoons butter. Cook uncovered until tender, 10 to 12 minutes.
Stir in remaining ingredients. Cook uncovered until tomatoes are hot, about 3 minutes.
added by
costerweis
nutrition data
178 calories, 12 grams fat, 19 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
August 30, 2011
I actually forgot to add the sugar to this recipe, but our corn was quite sweet so I don't think it really would have needed it (if you use frozen or canned corn in place of fresh you might need the extra sweetness). The taste was delicious and loved the contrast of colors of the corn, okra and tomatoes.