Succotash… I just love saying this word! And it’s tasty, too!
I found this recipe last year when I was trying to figure out what to do with all of the okra I had been getting in my local produce basket from Greenling. My standbys had been gumbo, burgoo, smothered okra & tomatoes, but that was about it. So, when I finally gave this recipe a try, it was a hit!
We just made it again last night – since I had frozen several bags of sliced okra and fresh corn off the cob a while back, and I needed to make some more space in my freezer! It was delicious again, as always – and the already-prepped veggies made it super-quick!
Here is what we did:
Sweet Corn Succotash
Adapted from Food & Wine, Aug 2008
1 thick slice of bacon
1 tablespoon canola oil
1 small onion, finely chopped
1/2 pound okra, sliced 1/2 inch thick
3 ears of corn, kernels cut off
2 cups frozen green peas (or fresh, if you can find them )
3 medium tomatoes—peeled, seeded and coarsely chopped (or about 1 1/2 cups whole cherry tomatoes)
Salt and freshly ground pepper
1 tablespoon unsalted butter
1/4 cup slivered basil leaves
1. In a large, deep skillet (approx 12-inch) add the bacon and cook over moderately high heat, until browned. Place cooked bacon on a paper towel to absorb grease, and crumble bacon once cool. Pour off bacon fat from pan.
2. Add oil and the onion and cook until just softened. Add the okra, corn, and peas and cook for 8 minutes. Add the tomatoes and about 1/2 cup water, and cook until the tomatoes break down, about 2-5 minutes. Season with salt and pepper. Stir in the butter and basil, and top with crumbled bacon; serve.
Total Fat: 4.2 g
Cholesterol: 4.5 mg
Sodium: 83.5 mg
Total Carbs: 15.6 g
Dietary Fiber: 3.8 g
Protein: 4.2 g