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Fresh Corn & Tomato Stew













Low Fat, Low Cholesterol, Trans-fat Free, Low Carb


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 3281% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 611mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 4% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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