Stewed Corn and Tomatoes with Okra |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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If you haven't had maque choux corn and tomatoes stewed together you're really in for a treat. In this favorite Cajun dish, the corn gains a lush, savory sauciness, while the tomato benefits from the kernels' gentle chew. Here, okra is added and cooked just until tender, bringing its own unique texture to the mix. Ingredients:
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 |
Directions:
1. 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.
2. Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.
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