Best 3 Corn Okra Creole Recipes

Corn and Okra are two popular vegetables in the Southern United States, commonly used in a variety of dishes. The combination of these two ingredients gives "corn and Okra creole" it's distinct flavor and texture. This dish can be prepared in many different ways, with various ingredients and spices added to create a unique taste and aroma. Corn and Okra creole is a versatile dish that can be served as a main course or a side dish, and it goes well with various meats, fish, or seafood.

Here are our top 3 tried and tested recipes!

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

~ MY CREOLE STEWED OKRA, CORN & TOMATOES ~

~ My Creole Stewed Okra, Corn & Tomatoes ~ image

Being my hubby's from the south, he loves his Okra and I actually acquired a taste for it, once I learned to grow and cook it. This was one of the first of many Okra recipes I've put together, sort of based on one he tried explaining, that his mother would make. He enjoyed mine so much, that he requests it all of the time,...

Provided by Cassie *

Categories Other Side Dishes

Time 35m

Number Of Ingredients 10

Ingredients

2 Tbsp bacon drippings
1 - 16 oz bag of frozen okra slices, thawed or 2 cups fresh, sliced
1 medium onion, chopped
1 clove garlic
1 - 15 oz can, chopped tomatoes & juice
1 - 11 oz can, whole kernel corn with jalapenos ( drained ), or use plain - frozen can be used as well _ or even fresh
1 tsp creole seasoning
fresh cracked black pepper - to taste
pinch sugar if tomatoes are bitter
1/2 Tbsp butter - optional

Steps:

1. In a medium iron skillet, over medium heat, add bacon fat, once hot add okra and onion - continue cooking until okra begins to brown , stickiness diminishes and onions are soft. Add garlic and cook another minute. Stirring occasionally.
2. Add corn, tomatoes, juice and seasonings. Continue cooking until well heated through and begins to thicken - 15 minutes. Right before serving I stir in some butter. Serve hot.
3. So good!

OKRA AND CORN CREOLE

Okra and Corn Creole image

This is a traditional southern recipe. Best, if using fresh summer vegetables, but still a delicious side using frozen vegetables and ripe tomatoes, from the grocery or canned. When using fresh okra, use small to medium sized pods, for tenderness. From Cooking Light Cookbook 1994, with a slight tweak.

Provided by Sharon Colyer

Categories Vegetables

Time 1h10m

Number Of Ingredients 13

Ingredients

vegetable cooking spray
2 c sliced okra, fresh or frozen (best with fresh)
1 c chopped green pepper
1/2 medium chopped onion
2 1/2 c fresh corn off of the cob (about 3 ears) or frozen (best with fresh)
1/2 c water
2 can(s) (14 1/2 oz each) whole tomatoes chopped with juice* (use fresh tomatoes, if you have them.)
2 Tbsp tomato paste*
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce
(*these items were originally listed as "no-added-salt". you may use these, if you like.)

Steps:

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat, until hot. Add green pepper and onion; sauté 3 minutes, or until tender.
2. Add corn and water, to vegetables in skillet, stirring well. Cover and cook, over medium heat 5 minutes; stir gently, and cook an additional 5 minutes.
3. Add chopped tomato with juice and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add okra; cover and simmer 5-7 minutes, or until okra is tender. Makes 12 servings.

Tips:

- **Use fresh or frozen vegetables:** Fresh okra and corn are best for this recipe, but frozen vegetables can also be used. If using frozen vegetables, thaw them completely before cooking. - **Don't overcook the vegetables:** Okra and corn should be cooked until tender but still have a slight crunch. Overcooking will make them mushy. - **Add the tomatoes and spices towards the end of cooking:** This will help to preserve their flavor and prevent them from becoming overcooked. - **Serve over rice or with crusty bread:** Corn and okra creole is a delicious and versatile dish that can be served over rice or with crusty bread.

Conclusion:

Corn and okra creole is a flavorful and easy-to-make dish that is perfect for a weeknight meal. With its combination of fresh vegetables, aromatic spices, and creamy sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give corn and okra creole a try. You won't be disappointed.