Advocate-tested recipe

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.