Okra, Corn and Tomato Saute
- Total Time
- 0:31
- Prep
- 0:10
- Cook
- 0:21
- Serves
- 6
- Difficulty
- Easy
A Southern specialty that’ll round out any meal. A dash of cayenne gives a little heat.
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uncooked reduced fat bacon3 slice(s)
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cooking spray1 spray(s)
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uncooked onion(s)1 small, chopped
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garlic clove(s)1 clove(s), medium, minced
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frozen corn kernels2 cup(s)
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frozen okra8 oz, sliced (about 2 cups)
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cayenne pepper⅛ tsp, or less to taste*
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dried oregano¼ tsp, crushed
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table salt½ tsp
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black pepper⅛ tsp
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grape tomatoes1 cup(s), or cherry tomatoes, halved
- Brown bacon in a large nonstick skillet over medium heat, flipping several times, about 5 to 7 minutes; remove bacon and set aside.
- Coat same skillet with cooking spray and set over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes. Add corn, okra, cayenne, oregano, salt and pepper; cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Stir in tomatoes; cook until tomatoes are pulpy, about 2 to 4 minutes. Crumble bacon over skillet and serve. Yields about 3/4 cup per serving.