Fresh Corn & Tomato Stew
Submitted by Jeannie13
Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
Peak summer in a pot. Fresh corn cut straight from the cob, ripe tomatoes cubed, and thinly sliced okra simmered together with green onions and garlic in butter. This is the kind of Southern vegetable stew that only makes sense when everything is in season.
Fresh corn is non-negotiable here. Canned or frozen won’t give you the sweet, milky juice that comes off the cob when you slice the kernels. That liquid becomes part of the stew’s body as it cooks down.
The okra thickens the stew naturally as it releases its characteristic gel during the covered simmer. If you slice it thin, it practically melts into the sauce. The tomatoes break down alongside it, creating a thick, clingy base that coats the corn kernels.
Kitchen Tips
- Cut the corn kernels off the cob over a bowl. Run the back of the knife along the stripped cob to squeeze out the milky starch. Add that to the stew.
- Slice the okra thin, about ¼ inch. Thicker rounds stay slimy without dissolving into the stew.
- A teaspoon of sugar isn’t about sweetness. It brings out the natural flavor of the corn and tomatoes, especially if they’re slightly underripe.
- Serve immediately. This stew doesn’t hold well; the corn loses its crunch and the okra gets gummy.
Variations
- Add a diced green or red bell pepper with the onions for more color.
- Stir in a few dashes of hot sauce or a pinch of cayenne for a spicier, Cajun-style version.
- Toss in cooked shrimp during the last 5 minutes for a heartier Lowcountry-inspired main dish.
Ingredients
Directions
Prepart the vegetables: cut the corn kernels from the cobs.
Stem the tomatoes and cut them into small cubes.
Wash the okra and thinly slice it.
Set the vegetables aside.
In a heavy skillet, melt the butter over medium-high heat.
Add the onions and garlic and sauté until wilted, about 5 minutes, stirring occasiionally.
Add the corn, tomatoes, okra, and all remaining ingredients.
Reduce heat to medium and cook, stirring frequently, for 10 minutes.
Reduce heat to low, cover, and cook for 15 minutes more, stirring occasionally.
Serve at once, garnished with additional parsley if desired.
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