Caribbean Okra, Corn and Tomatoes
Serves 6-8. Recipe is from “Cathedral Cuisine,” a cookbook from the Catholic Diocese of Baton Rouge.
6 ears fresh corn
1 large onion, chopped
1 bell pepper, seeded and chopped
3 large tomatoes, peeled and chopped
1 tsp. sugar
1 tsp. salt or to taste
1 tsp. black pepper, or to taste
½ tsp. hot sauce or to taste
½ lb. small okra pods, fresh or frozen
1. Cut corn off cob, set aside, discard cob. Spray large skillet with cooking spray.
2. Sauté onion and bell pepper over medium-high heat until tender. Stir in corn, tomatoes, sugar, salt, pepper and hot sauce. Arrange the okra on top of corn mixture.
3. Cover. When mixture comes to a boil, reduce heat, turn to low and cook for 20-30 minutes or until okra is tender.