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Corn and Okra Creole recipe

This favorite Louisianian side dish ofcorn and okra features the Creole (and Cajun) ‘flavor trinity’of green bell pepper, celery and onion…and the ever presenttomato, as well.

Recipe: Corn and Okra Creole

1/2 cup chopped green pepper1/2 cup chopped onion1/2 cup chopped celery2 tablespoons butter1 1/2 cups fresh white or yellow cornkernels, about 3 ears (or use frozen)1/2 cup water2 medium tomatoes, peeled, seeded andchopped1 1/2 tablespoons tomato ketchup1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried whole thyme1/4 teaspoon paprikaPinch ground red pepper or to taste1 1/2 cups sliced okra

  • In a large skillet, saute green pepper,onion and celery in butter until crisp-tender. Add corn and water;cover and cook for 10 minutes over medium-low heat, stirringoccasionally.
  • Add tomatoes and remaining ingredients,except okra. Cover and simmer 10 minutes, stirring occasionally.
  • Add the okra; cover and simmer for 5 minutesor until okra is tender.

    Makes 6 servings.

    Okra Creole

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  • Comments

    1 Comment


    But you can also make it in the dead of winter with frozen corn and okra. You could even take some of the fresh right now and freeze it for a treat later this year. I love that you can make it on the stove-top or simmer it all day long in your crockpot. I like to use the slow cooker when I want dinner ready when I walk in the door. Why do you love your slow cooker?

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