Okra, corn, and tomato saute
1
Points®
Total time: 31 min • Prep: 10 min • Cook: 21 min • Serves: 6 • Difficulty: Easy
A beautifully colorful Southern specialty that’ll round out any meal. You can't go wrong with the flavor combo of bacon, onions, corn, tomatoes, and okra. A dash of cayenne gives a little heat, though just 1/8 of a teaspoon can be quite spicy for some folks. Err on the side of too little since you can always add more later on. We used frozen vegetables for convenience (there's also no need to thaw!), but you can use fresh corn and okra if you prefer. The cooking time will be about the same. You can also omit the bacon for a vegetarian version.
Ingredients
Uncooked reduced fat bacon
3 slice(s)
Cooking spray
1 spray(s)
Onion
1 small, chopped
Garlic
1 clove(s), minced
Frozen corn
2 cup(s)
Frozen okra
8 oz, sliced (about 2 cups)
Cayenne pepper
⅛ tsp, or less to taste*
Dried oregano
¼ tsp, crushed
Table salt
½ tsp
Black pepper
⅛ tsp
Grape tomatoes
1 cup(s), or cherry tomatoes, halved
Instructions
1
Brown bacon in a large nonstick skillet over medium heat, flipping several times, about 5 to 7 minutes; remove bacon and set aside.
2
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.
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