Okra Corn and Tomatoes

Okra Corn and Tomatoes

Course Dinner, Side Dish
Cuisine American
Keyword dinner, fresh, side dish, southern, summer
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6
Author Giselle Raymond, Culinary Curator


  • 3-4 ears of corn
  • 1 medium size tomato
  • 10 okra pods
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup *fresh herbs of your choice: thyme, basil, marjoram
  • 1 tsp garlic salt
  • Salt and Pepper to taste


  1. Chop tomato in 1/2 inch size cubes. Sprinkle lightly with salt and set aside.

  2. Grill washed okra directly over a gas flame or use a grill pan or cast iron skillet on medium high heat. Char on all sides. Set aside to cool enough to handle.

  3. Strip the corn off the cobs and add to a medium size skillet with the butter and olive oil. Then carefully 'milk' the cobs with the back of a knife and add to the corn. Sprinkle with garlic powder and some salt and pepper.

  4. Chop the okra into 1/2-1/4 inch slices and add to the corn. Saute' for a total of 10 minutes.

  5. Chop and add fresh herbs. Turn off the heat and add in the tomatoes and stir. Add

  6. Enjoy!