Best 9 Falling In Love With Okra And Corn Recipes

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Embark on a culinary journey with us as we explore the harmonious union of okra and corn in a delightful dish titled "Falling in Love with Okra and Corn". This vibrant duo, often overlooked in the culinary world, comes together in a symphony of flavors and textures that will captivate your taste buds. Prepare to be smitten as we present a recipe that celebrates the unique charms of these two humble ingredients. Simple yet sophisticated, this dish promises to leave you enchanted with its rustic elegance.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

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

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

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

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

CORNMEAL WITH OKRA (COU-COU)



Cornmeal with Okra (Cou-Cou) image

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

2 ears whole corn
5 tablespoons unsalted butter
2 cups okra, frozen or fresh
1 tablespoon extra-virgin olive oil
4 sprigs fresh thyme, leaves only
6 cups water or chicken stock
Kosher salt and freshly ground black pepper
2 cups yellow corn meal
Freshly ground nutmeg

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



Corn and Okra Stew image

Categories     Soup/Stew     Tomato     Stew     Sausage     Shrimp     Corn     Summer     Okra     Gourmet

Yield Makes 6 (main course) servings

Number Of Ingredients 16

4 ears corn, shucked and halved crosswise
3 1/2 cups low-salt chicken broth
3 1/2 cups water
1/2 lb large shrimp, shelled and halved lengthwise
3 large garlic cloves
4 medium onions, quartered
1 fresh poblano chile, seeded and cut into 1-inch pieces
2 tablespoons corn or other vegetable oil
1/2 teaspoon cayenne
1/2 teaspoon black pepper
3/4 lb andouille sausage,sliced 1/4 inch thick
1 lb okra, trimmed and sliced 1/2 inch thick
4 plum tomatoes, peeled and chopped
2 teaspoons kosher salt
4 scallions, thinly sliced
Accompaniment: white rice

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)



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

Provided by Mother_Daniel

Number Of Ingredients 4

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.

SAUTEED OKRA WITH TOMATO AND CORN



Sauteed Okra with Tomato and Corn image

Categories     Tomato     Vegetable     Side     Sauté     Fourth of July     Picnic     Quick & Easy     High Fiber     Corn     Summer     Okra     Gourmet     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

1/2 pound fresh okra
1 medium vine-ripened tomato
1 small onion
1 ear corn
1 1/2 tablespoons vegetable oil
1/2 cup water
1/2 teaspoon Worcestershire sauce

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



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

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

OKRA WITH BABY CORN



Okra With Baby Corn image

Make and share this Okra With Baby Corn recipe from Food.com.

Provided by Indian Chef

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons oil
3 sliced onions
1/2 teaspoon onion seeds
1 teaspoon fennel seed
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1/2 teaspoon red chile, crushed
3 teaspoons garlic, shredded
1/2 kg okra, split in half
250 g baby corn
2 tomatoes, peeled and deseeded
2 tablespoons parsley, chopped
1 tablespoon lemon juice
3 green chilies, split

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.

Nutrition Facts : Calories 202.8, Fat 7.8, SaturatedFat 1.1, Sodium 25.7, Carbohydrate 32.9, Fiber 7.7, Sugar 9.6, Protein 6

Tips:

  • Choose fresh okra: Look for okra pods that are bright green, firm, and free of blemishes.
  • Prepare okra properly: Rinse okra pods under cold water and trim the tops and bottoms.
  • Cook okra quickly: Overcooking okra can make it slimy. Sauté, grill, or roast okra for a few minutes until it is tender but still has a slight crunch.
  • Use a variety of cooking methods: Okra can be sautéed, grilled, roasted, fried, or pickled. Experiment with different methods to find the one you like best.
  • Pair okra with other vegetables: Okra pairs well with tomatoes, onions, bell peppers, and corn.
  • Add okra to soups and stews: Okra is a great addition to soups and stews. It adds a thickening agent and a slightly slimy texture.
  • Pickle okra: Pickled okra is a delicious and tangy snack. It can be made with vinegar, sugar, and spices.

Conclusion:

Okra is a versatile vegetable that can be enjoyed in many different ways. It is a good source of vitamins, minerals, and fiber. Okra is also low in calories and fat. If you have never tried okra before, I encourage you to give it a try. You may be surprised at how much you enjoy it!

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