Best 9 Stewed Okra Corn And Tomatoes Recipes

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In the realm of culinary delights, a tantalizing trinity of flavors awaits your palate in our hearty Stewed Okra, Corn, and Tomatoes recipe. This flavor-packed dish boasts a medley of colorful vegetables swimming in a delectable tomato-based sauce, offering a delightful symphony of textures and flavors.

From the tender and slightly slimy okra pods to the sweet and juicy corn kernels and the ripe, tangy tomatoes, each ingredient brings its own unique charm to this Southern classic. Infused with a savory blend of aromatic spices and herbs, this stew promises a satisfying and comforting meal that will warm your soul and leave your taste buds dancing with joy.

Alongside the main recipe, we offer a delightful collection of variations to suit every palate and preference. For a touch of heat, spice enthusiasts can add a dash of cayenne pepper or chili flakes. Those seeking a smoky twist can incorporate some chopped bacon or smoked paprika. And for a creamy variation, a dollop of sour cream or Greek yogurt will create a rich and velvety texture.

Whether you're a seasoned home cook or just starting your culinary journey, this versatile dish is sure to become a staple in your recipe repertoire. So gather your ingredients, fire up the stove, and embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

OKRA, CORN AND TOMATOES



Okra, Corn and Tomatoes image

Okra and onions are fried with bacon, then simmered with tomato and corn in this delicious side dish that is especially good served alongside cornbread. This recipe is a longtime family favorite.

Provided by TXGIRLSX3

Categories     Side Dish     Vegetables     Tomatoes

Yield 6

Number Of Ingredients 7

2 slices bacon, chopped
1 medium onion, chopped
1 (10 ounce) package frozen cut okra
1 (14.5 ounce) can diced tomatoes, drained
1 (20 ounce) package frozen corn
1 tablespoon file powder
salt and pepper to taste

Steps:

  • Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
  • Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 27.8 g, Cholesterol 6.3 mg, Fat 5.3 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 189.3 mg, Sugar 7.1 g

~ MY CREOLE STEWED OKRA, CORN & TOMATOES ~



~ My Creole Stewed Okra, Corn & Tomatoes ~ image

Being my hubby's from the south, he loves his Okra and I actually acquired a taste for it, once I learned to grow and cook it. This was one of the first of many Okra recipes I've put together, sort of based on one he tried explaining, that his mother would make. He enjoyed mine so much, that he requests it all of the time,...

Provided by Cassie *

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 10

2 Tbsp bacon drippings
1 - 16 oz bag of frozen okra slices, thawed or 2 cups fresh, sliced
1 medium onion, chopped
1 clove garlic
1 - 15 oz can, chopped tomatoes & juice
1 - 11 oz can, whole kernel corn with jalapenos ( drained ), or use plain - frozen can be used as well _ or even fresh
1 tsp creole seasoning
fresh cracked black pepper - to taste
pinch sugar if tomatoes are bitter
1/2 Tbsp butter - optional

Steps:

  • 1. In a medium iron skillet, over medium heat, add bacon fat, once hot add okra and onion - continue cooking until okra begins to brown , stickiness diminishes and onions are soft. Add garlic and cook another minute. Stirring occasionally.
  • 2. Add corn, tomatoes, juice and seasonings. Continue cooking until well heated through and begins to thicken - 15 minutes. Right before serving I stir in some butter. Serve hot.
  • 3. So good!

STEWED OKRA, TOMATOES & CORN



Stewed Okra, Tomatoes & Corn image

Like onions and garlic, and peas and corn, okra and tomatoes are probably the two vegetables that are the most made to go together. Throw in some sweet corn, maybe a little pork or shrimp and you've got yourself a whole meal. Always found on Cajun and southern tables, cooked down smothered okra and tomatoes loaded with seasonings...

Provided by Donna Graffagnino

Categories     Vegetables

Time 1h5m

Number Of Ingredients 13

1 Tbsp bacon grease or butter
1 large onion, diced
2 stalk(s) celery, chopped
1 medium bell pepper, chopped
4 c peeled diced tomatoes
1 lb cut okra
1 can(s) 10 oz v-8 juice
1 bay leaf
2 tsp dried basil
2 tsp dried parsley
2 c whole kernel corn
1 link smoked sausage, or 1/2 pound tasso or boiled shrimp (optional)
salt, pepper, cajun seasoning to taste

Steps:

  • 1. In large saucepan melt bacon grease and saute onion, celery, and bell pepper for about 5 minutes.
  • 2. Add tomatoes, okra and V-8, bay leaf, basil and parsley. Simmer on low, covered, for at least 30 minutes, stirring occasionally.
  • 3. Meanwhile, if using sausage or tasso, fry it off in a skillet to render some of the fat. Let drain on paper towel lined plate.
  • 4. Add corn, and seasonings to taste. Simmer until okra is very tender and beginning to fall apart. Add optional meat and cook an another 10 minutes until heated through.

OKRA AND TOMATOES



Okra and Tomatoes image

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good.

Provided by Blair Lonergan

Categories     Side Dish     Sides

Time 40m

Number Of Ingredients 11

3 slices thick-cut bacon, diced
1 small Vidalia onion, diced
2 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes, NOT drained ((see note below to use fresh tomatoes instead))
1 tablespoon sugar
2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
1 dried bay leaf
½ teaspoon apple cider vinegar
½ teaspoon Worcestershire sauce
2 cups fresh or frozen okra, stems trimmed and cut into ½ -inch pieces
Salt and pepper, to taste

Steps:

  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more minutes.
  • Stir in tomatoes (with their juices), sugar, thyme, bay leaf, vinegar and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan, scraping up the browned bits from the bottom. Reduce the heat to low and simmer, uncovered, for 10 minutes.
  • Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender (about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra).
  • Remove the bay leaf. Season with salt and pepper, to taste. Serve immediately.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 126 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 317 mg, Fiber 3 g, Sugar 6 g

OKRA, CORN AND TOMATOES



Okra, Corn and Tomatoes image

Provided by Food Network

Time 30m

Number Of Ingredients 5

6 large ripe tomatoes, peeled, seeded, and coarsely chopped or
3 cups canned peeled tomatoes, seeded and coarsely chopped
2 cups fresh or frozen corn kernels
1 pound fresh or frozen okra, topped, tailed and cut into 1/2-inch rounds
1 habanero chile

Steps:

  • Place all of the ingredients in a medium-sized saucepan and add 2 cups of water. Bring to a boil, then lower the heat, cover and cook for 20 minutes. Serve hot.

STEWED OKRA AND TOMATOES



Stewed Okra and Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 5

4 slices bacon
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

Steps:

  • In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
  • Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

OKRA, CORN AND TOMATOES



Okra, Corn and Tomatoes image

From Betty's Soul Food Collection... Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic-creating a beautiful dish for family gatherings large or small.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 8

4 slices bacon
1 cup coarsely chopped onion (1 large)
2 cups diced tomatoes (from 28-oz can), undrained
2 cans (15.25 oz each) whole kernel corn, drained
2 1/2 cups frozen cut okra (from 1-lb bag)
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/2 teaspoon hot pepper sauce

Steps:

  • In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
  • Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 7 g, TransFat 0 g

SAUTEED OKRA WITH TOMATO AND CORN



Sauteed Okra with Tomato and Corn image

Categories     Tomato     Vegetable     Side     Sauté     Fourth of July     Picnic     Quick & Easy     High Fiber     Corn     Summer     Okra     Gourmet     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

1/2 pound fresh okra
1 medium vine-ripened tomato
1 small onion
1 ear corn
1 1/2 tablespoons vegetable oil
1/2 cup water
1/2 teaspoon Worcestershire sauce

Steps:

  • Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
  • Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.

STEWED CORN AND TOMATOES WITH OKRA



Stewed Corn and Tomatoes with Okra image

Categories     Onion     Tomato     Side     Sauté     Vegetarian     Corn     Bell Pepper     Summer     Okra     Jalapeño     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 scallions, chopped
1 fresh jalapeño, finely chopped, with seeds
1 large green bell pepper, coarsely chopped
3 tablespoons unsalted butter
1 pound tomatoes, coarsely chopped
3 cups corn (from 5 to 6 ears)
1/2 pound small fresh okra, trimmed, keeping stem end intact

Steps:

  • Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
  • Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

Tips:

  • Choose fresh, tender okra: Look for okra that is bright green, firm, and free of blemishes. Avoid okra that is slimy or has brown spots.
  • Trim the okra properly: Cut off the stem end of the okra and then slice it into 1-inch pieces. If the okra is very young and tender, you can leave it whole.
  • Soak the okra in salt water: This will help to remove the okra's slimy texture. Soak the okra in a bowl of cold water with 1 tablespoon of salt for 30 minutes. Then, drain the okra and rinse it with cold water.
  • Cook the okra over medium heat: This will help to prevent the okra from becoming tough. Bring the cooking liquid to a simmer and then add the okra. Cook the okra for 10-15 minutes, or until it is tender.
  • Don't overcook the okra: Overcooked okra will become slimy and mushy. Cook the okra just until it is tender.
  • Season the okra to taste: Add your favorite seasonings to the okra, such as salt, pepper, garlic powder, onion powder, or cayenne pepper. You can also add a splash of vinegar or lemon juice.
  • Serve the okra immediately: Okra is best served fresh. If you need to store the okra, place it in an airtight container and refrigerate it for up to 3 days.

Conclusion:

Stewed okra, corn, and tomatoes is a delicious and easy-to-make dish that is perfect for a summer meal. The okra is tender and flavorful, the corn is sweet and juicy, and the tomatoes add a touch of acidity and brightness. This dish is also very versatile. You can serve it as a side dish, a main course, or even as a soup. No matter how you choose to serve it, you are sure to enjoy this delicious and healthy dish.

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