okra corn and tomato recipe

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

I love this okra corn and tomato recipe because it’s a perfect combination of flavors and textures. The okra adds a unique twist to the traditional corn and tomato dish, making it a standout at any family gathering or casual dinner party. My kids can’t get enough of it, and I appreciate that it’s a relatively healthy option given the abundance of vegetables.

This recipe is also incredibly easy to make, requiring minimal prep time and cleanup. I’ve made it for my family on countless occasions, and it never fails to impress. Whether you’re looking for a weeknight dinner solution or a special occasion dish, this okra corn and tomato recipe is sure to please.

It’s also incredibly versatile – I’ve served it as a side dish, added it to tacos, and even used it as a topping for salads. Okra is often misunderstood as being slimy or unpleasantly textured, but when cooked correctly, it adds a delightful crunch and depth of flavor to dishes like this one. The key to cooking okra is to sauté it in hot oil until it’s tender but still crisp, which helps bring out its natural sweetness.

In this recipe, the okra pairs perfectly with the sweetness of the corn and the acidity of the tomatoes, creating a truly harmonious flavor profile. One of my favorite things about this recipe is how easily you can customize it to suit your tastes. Want to add some heat?

Throw in some diced jalapeños or serrano peppers. Prefer a smokier flavor? Use chipotle peppers in adobo sauce instead of regular tomatoes.

The possibilities are endless, making this recipe perfect for adventurous eaters who like to experiment with new flavors.

Okra Corn and Tomato Stew

4.5 from 1252 votes

A hearty and flavorful stew featuring okra, corn, and tomatoes. This dish is perfect for a comforting meal with a blend of Southern and Mexican flavors.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Vegetables

1 lb okra, sliced
1 cup corn kernels
2 medium tomatoes, diced
1 medium onion, chopped
2 cloves garlic, minced

Spices

1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cumin
1 tsp chili powder

Liquids

2 tbsp olive oil
1 cup vegetable broth
1 tbsp tomato paste

👨‍🍳Directions

1Heat olive oil in a large skillet over medium heat.
2Add onion and garlic, sauté until softened and translucent, about 5 minutes.
3Add okra to the skillet and cook for 5 minutes, stirring occasionally until it begins to soften and turn a brighter green color.
4Stir in tomatoes, corn, salt, black pepper, paprika, cumin, and chili powder.
5Cook for 5 minutes, stirring occasionally until the tomatoes begin to break down and the mixture thickens slightly.
6Pour in vegetable broth and tomato paste.
7Stir well to combine.
8Bring the mixture to a simmer, then reduce the heat to medium-low.
9Cover the skillet and let it cook for 15 minutes, stirring occasionally.
10The okra should be tender and the flavors well-combined.
11Taste and adjust seasoning if needed.
12Serve hot with rice or crusty bread.

🔧Equipment

Large skillet
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 2.5g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 10g🍬Sugars: 10g🥩Protein: 8g

📝Notes

Tips: For added heat, include a diced jalapeño or a pinch of cayenne pepper. This dish can be made vegetarian or vegan by ensuring all ingredients are plant-based.

One of my favorite things about this okra corn and tomato recipe is how easily you can reheat leftovers – simply reheat in a skillet with some oil until warmed through.

It’s also perfect for meal prep – cook up a large batch on Sunday evening and use throughout the week in lunches or dinners.

Storage-wise, you can keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Okra Corn and Tomato Stew

Q: What type of oil should I use for sautéing the okra?

In this recipe, I recommend using a neutral-tasting oil like canola or grapeseed oil to prevent overpowering the delicate flavor of the okra.

Q: Can I substitute frozen corn for fresh?

Yes, you can use frozen corn if you prefer – just thaw it first before adding it to the skillet.

Q: How do I prevent the okra from becoming too slimy?

To avoid overcooking the okra and making it slimy, cook it quickly over high heat until tender but still crisp.

Q: Can I make this recipe ahead of time?

Yes, you can prepare all the ingredients ahead of time and store them in separate containers until ready to assemble.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly but not vegan due to the presence of butter.

Q: How long does this recipe take to prepare?

This recipe takes approximately 20 minutes from start to finish.

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