Creamed Okra And Corn Recipes

CREAMY SWEET CORN WITH OKRA

Creamy Sweet Corn with Okra image

A bit of cream and a few crumbles of bacon lightly coat these delightful veggies the whole family will love. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 small onion, chopped
2 tablespoons butter
1 garlic clove, minced
3 cups frozen corn, thawed
1 cup frozen sliced okra, thawed
1/4 cup half-and-half cream
2 slices ready-to-serve fully cooked bacon, chopped
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 211 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 384mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

CORN OKRA CREOLE

Corn Okra Creole image

This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. -Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons canola oil
2 cups fresh or frozen corn or 1 can (15-1/4 ounces) whole-kernel corn
1-1/2 cups sliced fresh or frozen okra
3 medium tomatoes, peeled and chopped (1-1/2 cups)
1 tablespoon tomato paste
1/4 teaspoon dried thyme
Salt to taste
1/4 teaspoon coarsely ground pepper
1/2 teaspoon hot pepper sauce, optional

Steps:

In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

OKRA, CORN AND TOMATOES

Okra, Corn and Tomatoes image

From Betty's Soul Food Collection... Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic-creating a beautiful dish for family gatherings large or small.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

4 slices bacon
1 cup coarsely chopped onion (1 large)
2 cups diced tomatoes (from 28-oz can), undrained
2 cans (15.25 oz each) whole kernel corn, drained
2 1/2 cups frozen cut okra (from 1-lb bag)
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/2 teaspoon hot pepper sauce

Steps:

In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 7 g, TransFat 0 g

OKRA, CORN AND TOMATOES

Okra, Corn and Tomatoes image

Okra and onions are fried with bacon, then simmered with tomato and corn in this delicious side dish that is especially good served alongside cornbread. This recipe is a longtime family favorite.

Provided by TXGIRLSX3

Categories Side Dish Vegetables Tomatoes

Yield 6

Number Of Ingredients 7

Ingredients

2 slices bacon, chopped
1 medium onion, chopped
1 (10 ounce) package frozen cut okra
1 (14.5 ounce) can diced tomatoes, drained
1 (20 ounce) package frozen corn
1 tablespoon file powder
salt and pepper to taste

Steps:

Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 27.8 g, Cholesterol 6.3 mg, Fat 5.3 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 189.3 mg, Sugar 7.1 g

STEWED OKRA, CORN, AND TOMATOES

Stewed Okra, Corn, and Tomatoes image

Quick and easy, plus it is excellent with fresh cornbread.

Provided by TerryWilson

Categories Side Dish Vegetables Tomatoes

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

4 slices bacon
1 cup chopped green bell pepper
1 red onion, sliced
2 cloves garlic, minced
1 pound okra - rinsed, trimmed, and sliced 1/2-inch thick
2 cups frozen corn
1 bay leaf
3 large tomatoes - peeled, seeded, and chopped
⅓ cup vegetable broth
salt to taste
black pepper to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet. Crumble bacon into a bowl.
Heat bacon grease in the same skillet over medium heat and add bell pepper, onion, and garlic. Cook and stir for 3 minutes. Add okra, corn, and bay leaf. Cover skillet and reduce heat to low. Cook, stirring occasionally, 3 to 4 minutes more. Add tomatoes and broth. Cook until okra is tender as desired, about 10 minutes.
Remove and discard bay leaf. Season with salt and pepper. Serve garnished with crumbled bacon.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.9 g, Cholesterol 6.6 mg, Fat 3.3 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 204 mg, Sugar 6.7 g

CORN AND OKRA CASSEROLE

Corn and Okra Casserole image

Make and share this Corn and Okra Casserole recipe from Food.com.

Provided by True Texas

Categories Corn

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, chopped
1 garlic clove, chopped
1 green pepper, chopped
bacon drippings
2 tomatoes, chopped
2 lbs frozen okra
1 (10 ounce) can mexicorn whole kernel corn, with pimentos and bell peppers
1/2 teaspoon salt
pepper
1/4 cup parmesan cheese

Steps:

Saute onion, garlic and green pepper in bacon drippings.
Add tomatoes, mixing well.
Cook 1 minute.
Stir in okra and corn.
Season with salt and pepper.
Spoon into baking dish.
Sprinkle with Parmesan cheese.
Bake at 350 degrees for 25 minutes.

Nutrition Facts : Calories 93.8, Fat 1.6, SaturatedFat 0.7, Cholesterol 2.8, Sodium 200.1, Carbohydrate 18.5, Fiber 4.2, Sugar 5.2, Protein 4.8

CAJUN-STYLE CORN AND TOMATO WITH FRIED OKRA

Cajun-Style Corn and Tomato with Fried Okra image

Categories Tomato Side Fry Corn Okra Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 onion, sliced thin
2 tablespoons unsalted butter
1 tablespoon vegetable oil plus additional for frying the okra
3 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 4 ears of corn)
1 tomato, seeded and chopped
1/2 cup heavy cream
1/4 cup water
1/4 pound okra, rinsed well and patted dry
cornmeal seasoned with salt and pepper for coating the okra

Steps:

In a heavy saucepan cook the onion in the butter and 1 tablespoon of the oil over moderate heat, stirring occasionally, until it is golden, add the corn, the tomato, the cream, and the water, and cook the mixture, covered, over moderately low heat, stirring occasionally, for 20 minutes. Season the corn mixture with salt and pepper and keep the mixture warm, covered.
Cut the okra into 1/4-inch-thick slices, in a bowl toss it with the seasoned cornmeal, and shake it in a coarse sieve to know off the excess cornmeal. In a deep skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the okra in batches for 1 to 2 minutes, or until it is golden, transferring it with a slotted spoon as it is fried to paper towels to drain. Serve the corn mixture topped with the fried okra.

STEWED CORN AND TOMATOES WITH OKRA

Stewed Corn and Tomatoes with Okra image

Categories Onion Tomato Side Sauté Vegetarian Corn Bell Pepper Summer Okra Jalapeño Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

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.
Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

CREAMED OKRA AND CORN

Creamed Okra and Corn image

Make and share this Creamed Okra and Corn recipe from Food.com.

Provided by jovigirl

Categories Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter
1 1/2 cups uncooked corn (cut from cob)
2 cups okra (cut in 1/2 inch slices)
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup light cream

Steps:

Heat butter in a medium skillet.
Add the corn and cook over low heat until brown.
Stir in okra and cover, cook over very low heat 15 minutes
Uncover, add salt, pepper, and cream. Cook slowly, stirring constantly until heated. Serve immediately.

Nutrition Facts : Calories 242.3, Fat 18.1, SaturatedFat 11, Cholesterol 50.3, Sodium 689.6, Carbohydrate 20.1, Fiber 3.3, Sugar 2.6, Protein 4

PAN-ROASTED CORN AND OKRA RECIPE - (4.2/5)

Pan-Roasted Corn and Okra Recipe - (4.2/5) image

Provided by Mother_Daniel

Number Of Ingredients 4

Ingredients

6 ear(s) of corn, shucked
1/4 C. vegetable oil (plus more for brushing skillet or griddle)
2 lbs. okra, trimmed and halved lengthwise
Sea salt

Steps:

In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the cobs. Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil. In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt. Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch. Transfer the okra to a platter. Add the remaining 2 tablespoons of oil to the corn kernels, season with salt and toss to coat. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Add the corn to the okra and toss. Serve hot or at room temperature.

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