Corn Okra Creole

Total Time:Prep/Total Time: 30 min.

Recipe by Ruth Aubey, San Antonio, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2022

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


Test Kitchen tip
  • Dried thyme adds a lot of flavor but if you have fresh available, by all means, go ahead and use that. You'll want to use 3/4 teaspoon fresh in place of the 1/4 teaspoon dried. And while you're at it, go ahead and garnish with a few sprigs as well.
    • TEST KITCHEN APPROVED

    Corn Okra Creole

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    Yield:6 servings
    Prep:10 min
    Cook:20 min
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    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
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    Directions

    1. 1
      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.
    2. 2
      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

    2/3 cup: 147 calories, 8g fat (1g saturated fat), 0 cholesterol, 19mg sodium, 20g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
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