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Okra and Corn and Tomatoes

User Rating 5 Star Rating (3 Reviews)


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  • 3 cups cold water
  • 1 tablespoon fresh lemon juice
  • 1 1/2 to 2 cups fresh sliced okra
  • 2 to 3 tablespoons bacon drippings
  • 1 medium onion, finely chopped, about 3/4 cup
  • 1 small clove garlic, minced
  • 1 1/2 cups sliced okra
  • 2 cups fresh corn kernels or frozen thawed corn kernels
  • 2 large ripe tomatoes, peeled, seeded, and chopped
  • water, chicken broth, or vegetable broth, as needed
  • salt and freshly ground black pepper, to taste


Combine water and lemon juice in a large bowl. Add sliced okra and let soak for about 30 minutes. In a large heavy skillet, heat bacon drippings over medium heat. Sauté onion and garlic until tender. Add okra and continue cooking, stirring constantly, for 5 minutes. Add the fresh or thawed corn and chopped tomatoes and reduce to medium-low; cook for 10 to 15 minutes longer, stirring frequently. If vegetables begin to stick, add a little water or broth. Reduce heat to lowest setting, cover, and simmer for 5 minutes longer.
4 to 6 servings.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Questions, Member Marilyn.Hughes

I really want to try this recipe, but have questions. It lists okra twice. Do you drain the okra (soaking in lemon water)? When do you use the additional okra? Please help!

9 out of 12 people found this helpful.

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