Kickin Corn And Okra Recipes

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.

CORN OKRA CREOLE

Steps:

• Heat oil and butter over medium heat in a large skillet. Add green pepper and corn and cook until starting to soften, about 3 minutes.
• Add okra and corn and cook, stirring occasionally for 8 minutes.
• Add diced tomatoes, tomato paste, Creole seasoning, thyme and hot pepper sauce. Let simmer for about 3 minutes.
• Add salt and pepper to taste.

MAQUE CHOUX

Steps:

• As with stir fries and most one-pot meals, I like to have most of my ingredients prepped before I begin cooking, so chop and dice everything that needs to be chopped and diced. For the andouille sausage, I typically cut it in half lengthwise and then chop the halves into bite sized pieces.
• Heat a large, deep pan and ½ tsp of olive oil over medium high heat for 1 minute. Add the andouille sausage to the pan and brown, stirring a few times, for about 3 minutes. Pour the sausage into a large bowl or onto a plate, and set aside.
• Add the okra to the pan and cook it in the oils that are left over from the sausage. Cook until browned and beginning to soften, and then add it to the bowl with the sausage. Be sure not to over-cook, so that it doesn't become slimy.
• Reduce the heat to medium and add your green peppers and onions to the pan. Cook until softened, again, about 3 minutes.
• Add minced garlic to the pan and cook for 1 minute.
• Add the corn and diced tomatoes to the pan. Also add the andouille sausage and the okra back in as well. Cook until everything is heated through. 3-5 minutes.
• Serve piping hot and right from the pan.

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.

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.

OKRA, CORN AND TOMATOES

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.

FALLING IN LOVE WITH OKRA AND CORN!

Steps:

• 1. Spray a large skillet with cooking spray. Melt half a stick of butter in the pan.
• 2. Place the corn, okra and onions into the pan and saute until they just barely start to turn tender.
• 3. At this point, add the garlic and continue to saute until the vegetables become a little tender.
• 4. Then add the half and half. Turn down the heat a small amount so the half and half will not scorch. Let this cook down a little and reduce by about one half. The vegetables should be fully tender by this point (but not mushy).
• 5. Add salt and pepper to taste.
• 6. NOTE: You can vary the portion size easily just by the amount of corn, okra and onions - go by sight and have equal portions of each. Still pour out 1/4 c of half and half but eyeball it and slowly add little by little until you get the suitable amount (not too dry and not too runny). You may also add additional vegetables such as grape tomatoes cut in half, but don't over do it, adding too many will over power the dish with too many flavors going on. You don't want more than 5 different flavors at the most.