tomatoes okra and corn recipe

Written ByJenny Smyth Posted on
tomatoes okra and corn recipe
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The Best tomatoes okra and corn recipe

I have been making this tomatoes okra and corn recipe for years now and it is one of those dishes that just works for any night of the week. My kids used to turn up their noses at okra but after I started cooking it with sweet corn and ripe tomatoes they actually ask for seconds. The combination is so simple but the flavors blend together in a way that feels both fresh and comforting. I love that I can throw it together on a busy weeknight and still have a meal that feels like I put in real effort.

This dish has roots in Southern cooking where okra tomatoes and corn are a classic summer trio. The okra gets tender but not slimy when you cook it right and the corn adds a pop of sweetness that balances the acidity of the tomatoes. The texture is wonderful with the soft okra the juicy tomatoes and the crunchy corn all in one bite. It is the kind of recipe that makes you appreciate how good simple vegetables can be when you treat them right.

The key technique here is to cook the okra first over medium high heat to get rid of that sliminess before you add the other ingredients. I learned this from my grandmother and it makes all the difference. You want the okra to get a little browned on the edges which brings out its nutty flavor. Then you add the tomatoes and let them break down into a light sauce that coats everything.

The corn goes in last so it stays bright and crisp. This recipe is also packed with health benefits which makes me feel good about serving it to my family. Okra is full of fiber and vitamins C and K. Tomatoes are loaded with lycopene which is great for heart health.

Corn gives you energy and adds a nice dose of B vitamins. It is a one pot meal that is naturally gluten free and vegetarian and you can easily add some protein like shrimp or chicken if you want to make it more filling. I often serve it over rice or with crusty bread to soak up the juices. It is one of those recipes that just makes everyone happy.

Southern Tomatoes Okra and Corn Skillet

Southern Tomatoes Okra and Corn Skillet

4.7 from 946 votes

This Southern inspired skillet dish combines tender okra, sweet corn, and ripe tomatoes in a light savory sauce. It is a quick and healthy side dish or a light main course that comes together in about 30 minutes.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

Main Ingredients

1 pound fresh okra, stems trimmed and sliced into 1/2 inch rounds
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
4 medium ripe tomatoes, diced (about 2 cups)
2 cups fresh or frozen corn kernels
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Heat the olive oil in a large skillet over medium high heat until it shimmers.
2Add the sliced okra in a single layer and cook without stirring for 3 minutes until the bottoms are browned.
3Stir and continue cooking for another 2 minutes until the okra is lightly browned on all sides and no longer slimy.
4Reduce the heat to medium and add the diced onion.
5Cook for 4 minutes stirring occasionally until the onion is soft and translucent.
6Add the minced garlic and cook for 30 seconds until fragrant.
7Add the diced tomatoes, salt, black pepper, and smoked paprika to the skillet.
8Stir to combine and bring the mixture to a gentle simmer.
9Cook for 5 minutes stirring occasionally until the tomatoes have broken down and released their juices forming a light sauce.
10Stir in the corn kernels and apple cider vinegar.
11Cover the skillet and reduce the heat to low.
12Let it cook for 5 minutes until the corn is heated through and tender.
13The okra should be tender but still hold its shape and the sauce should be slightly thickened.
14Remove the skillet from the heat and taste for seasoning adjusting salt and pepper if needed.
15Garnish with fresh parsley and serve hot as a side dish or over rice for a light main course.

🔧Equipment

Large skillet or saute pan with lid
Cutting board
Chef’s knife
Wooden spoon or spatula
Measuring spoons
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 12g🥩Protein: 6g

📝Notes

For a spicier version add a pinch of cayenne pepper or a diced jalapeno with the onion. If using frozen corn there is no need to thaw it first just add it straight from the freezer. This dish also works well with canned diced tomatoes in a pinch just drain them slightly before adding.

Watch Video Of How Southern Tomatoes Okra and Corn Skillet Works

This tomatoes okra and corn recipe is one I make over and over because it is so easy and always turns out good. I love that I can make a big batch on Sunday and have it for lunches or quick dinners during the week.

To store leftovers just put them in a glass container with a tight lid and they will keep in the fridge for up to four days. When I reheat it I add a splash of water or chicken broth to bring back the moisture and heat it in a skillet over medium low heat stirring now and then until it is hot all the way through.

This dish is perfect for family gatherings because it goes with so many things and everyone seems to enjoy it. I often serve it alongside grilled meats or as part of a summer spread with cornbread and coleslaw.

For a quick weeknight meal I just spoon it over rice and call it dinner. It is the kind of recipe that feels like home and I am always happy to have it in my rotation.

❓ Frequently Asked Questions About Southern Tomatoes Okra and Corn Skillet

1. How do I keep okra from getting slimy in this recipe?

The key is to cook the okra over high heat without stirring for the first few minutes. This sears the outside and reduces the sliminess. Also make sure to slice the okra into even rounds and do not overcrowd the pan so it browns properly instead of steaming.

2. Can I use frozen okra instead of fresh?

Yes you can use frozen okra but it will release more moisture so you need to adjust the cooking time. Thaw the okra first and pat it dry with paper towels. Then cook it over high heat for a few extra minutes to evaporate the excess liquid before adding the other ingredients.

3. What can I serve with this tomatoes okra and corn dish?

This dish is very versatile. It works great as a side with grilled chicken, fish, or pork chops. For a vegetarian meal serve it over rice, quinoa, or with crusty bread to soak up the sauce. You can also add cooked shrimp or andouille sausage to make it a heartier one pot meal.

4. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat warm it in a skillet over medium low heat with a splash of water or broth to loosen the sauce. You can also microwave it in 30 second bursts stirring in between. The flavors actually get better the next day.

5. Can I make this recipe ahead of time?

Yes this recipe is great for meal prep. You can make it up to 2 days in advance and store it in the fridge. The okra will soften a bit more but the taste will still be delicious. Reheat gently on the stovetop and add a little fresh parsley before serving to brighten it up.

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