Savannah Sautéed Okra with Tomato and Corn

August 4, 2006

Savannah Sautéed Okra with Tomato and Corn

(adapted from Terra Brockman,

1/4 pound fresh okra
1 tomato
1 onion
1-2 ears corn
2 tablespoons vegetable oil

½ cup water

1. Cut the okra into ½-inch slices. Peel and chop the tomato. Cut the onion into thin slices, and cut the corn from the cob.

2. In a heavy skillet, heat 1 tablespoon of the oil over moderately high heat until hot but not smoking. Sauté the okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon, transfer the okra to a bowl.

3. Add the remaining tablespoon of oil to the skillet and sauté the onion, stirring until it begins to soften. Stir in the tomato and water and simmer 3 minutes, stirring occasionally.

4. Add the corn and simmer until it is crisp-tender and the sauce is thickened, about 3 minutes. Stir in the okra with salt and pepper to taste and cook until heated through. Serves 4.

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