Fresh Corn & Tomato Stew
Yield
4 servingsPrep
30 minCook
30 minReady
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ears |
corn
|
*
|
| 3 | fresh |
tomatoes
|
*
|
| 1 | cup |
okra
|
*
|
| 1 | tablespoon |
butter
|
|
| ¼ | cup |
scallions, spring or green onions
including green part |
|
| 1 | clove |
garlic
finely chopped |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ears |
corn
|
*
|
| 3 | fresh |
tomatoes
|
*
|
| 237 | ml |
okra
|
*
|
| 15 | ml |
butter
|
|
| 59 | ml |
scallions, spring or green onions
including green part |
|
| 1 | clove |
garlic
finely chopped |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 5 | ml |
sugar
|
|
| 15 | ml |
parsley leaves
minced |
|
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.
