Stewed Corn and Tomatoes with Okra

Ingredients for Stewed Corn and Tomatoes with Okra

• 6 spring onions, chopped

• 1 fresh jalapeño, finely chopped, with seeds

• 1 large green pepper, coarsely chopped

• 3 tablespoons unsalted butter

• 450g tomatoes, coarsely chopped

• 725ml corn (from 5 to 6 ears)

• 230g small fresh okra, trimmed, keeping stem end intact

How to make Stewed Corn and Tomatoes with Okra

Cook spring onions, jalapeño, pepper, and 1/2 teaspoons salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until spring onions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.

Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.