Falling In Love With Okra And Corn Recipes

CREAMY SWEET CORN WITH OKRA

Steps:

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

OKRA, CORN AND TOMATOES

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.

CORN OKRA CREOLE

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.

CORNMEAL WITH OKRA (COU-COU)

Steps:

• Heat the oven to 350 degrees F.
• Put the whole ears of corn into the oven (do not shuck the corn) and cook until the outside is charred and the inside feels soft when pressed, about 30 minutes. When it is cool enough to handle, pull out the silk and remove the husk. Cut the kernels off the cob and set aside.
• If using frozen okra, put it into a strainer and run it under cool water for a few minutes to thaw. Remove the stems from the okra and cut them into thirds. Heat 1 tablespoon each of butter and olive oil in a skillet over medium-high heat. Cook the onion until it begins to soften, then add the corn, okra, and thyme. Cook for 1 minute and set aside.
• Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring the water to a boil in a large saucepan and add 1 teaspoon salt. Gradually sprinkle in the corn meal, whisking constantly to avoid lumps. When it is all incorporated, stir in the remaining 3 tablespoons butter and the sauteed vegetables. Reduce the heat to low, season with salt, pepper, and nutmeg, to taste, and cook for 10 minutes stirring occasionally. Pour into the buttered dish and let cool.
• Slice the cooled cornmeal into squares and serve. You can also fry the cornmeal squares for a few minutes in butter or olive oil to make them crisp on the outside and soft on the inside.

CORN AND OKRA STEW

Steps:

• Simmer corn, broth, and water in a 4- to 6-quart heavy pot, uncovered, until corn is very tender, 8 to 10 minutes. Transfer with tongs to a plate and cool.
• Cut off kernels and return cobs to liquid with shrimp shells. Simmer 5 minutes, then pour broth through a sieve into a large bowl, discarding cobs and shells.
• Chop garlic in a food processor. Add onions and poblano and pulse until chopped.
• Cook onion mixture in oil with cayenne and black pepper in cleaned pot over moderate heat, stirring occasionally, until onions are softened, about 8 minutes. Add sausage and cook, stirring, 2 minutes.
• Add broth and bring to a simmer. Add okra, tomatoes, and salt, then simmer, partially covered, until okra is tender but not falling apart, about 30 minutes. Add corn and shrimp and cook, stirring, until shrimp are just cooked through, 2 to 3 minutes. Stir in scallions and season with salt and pepper.

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

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.

SAUTEED OKRA WITH TOMATO AND CORN

Steps:

• Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
• Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.

CORN AND OKRA CASSEROLE

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.

OKRA WITH BABY CORN

Steps:

• Fry onions in hot oil. Add the onion seeds, fennel seeds and mustard seeds. Season with salt.
• Cook for 5 minutes. Add shredded garlic and crushed red chillies.
• Fry till onions brown and stir in the okra. Add baby corn, green chillies, and coriander and lemon juice.
• Add tomatoes, cook for 2 minutes.
• Serve immediately.