Photo of Okra, corn, and tomato saute by WW

Okra, corn, and tomato saute

Total Time
31 min
10 min
21 min
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.


Uncooked reduced fat bacon

3 slice(s)

Cooking spray

1 spray(s)

Uncooked onion(s)

1 small, chopped


1 medium clove(s), minced

Frozen corn kernels

2 cup(s)

Frozen okra

8 oz, sliced (about 2 cups)

Cayenne pepper

tsp, or less to taste*

Dried oregano

¼ tsp, crushed

Table salt

½ tsp

Black pepper


Grape tomatoes

1 cup(s), or cherry tomatoes, halved


  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.