Corn Okra and Tomatoes
Bright, flavorful, and comforting, Corn Okra and Tomatoes is a Southern-inspired dish that celebrates garden-fresh produce in every bite. This vibrant medley combines tender okra, sweet corn kernels, and juicy diced tomatoes, all perfectly seasoned with paprika, cumin, and a touch of heat from optional red pepper flakes. Sautéed onions and garlic form the aromatic base, while a splash of vegetable broth ties the dish together with a rich, savory finish. Ready in just 40 minutes, this versatile recipe can be served as a hearty side dish or over rice for a wholesome vegetarian main course. Perfect for showcasing seasonal veggies or using pantry staples, it’s a quick, healthy, and flavorful addition to your weeknight meals.
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Recipe Information
Ingredients
- 2 cups fresh okra
- 1.5 cups corn kernels (fresh, frozen, or canned)
- 1.5 cups diced tomatoes (canned or fresh)
- 1 unit small onion, diced
- 2 unit garlic cloves, minced
- 2 tablespoons olive oil
- 0.5 cup vegetable broth or water
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
Wash the okra and trim the tops, slicing them into 1/2-inch pieces.
If using fresh corn, remove the kernels from the cob. If using frozen or canned corn, measure and set aside.
Heat olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 more minute, being careful not to burn it.
Add the sliced okra to the skillet and sauté for about 5 minutes, stirring occasionally, until the okra softens slightly.
Stir in the corn and diced tomatoes, mixing well with the other ingredients.
Pour in the vegetable broth or water, then add paprika, ground cumin, salt, black pepper, and red pepper flakes (if using). Stir to combine.
Bring the mixture to a gentle simmer. Cover the skillet and let it cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Taste and adjust seasoning if needed.
Garnish with fresh parsley or cilantro before serving.
Serve hot as a side dish or over rice as a main course.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 40.6 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3034 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
