Okra, Corn and Tomato Saute

Total Time
31 min
10 min
21 min
A Southern specialty that’ll round out any meal. A dash of cayenne gives a little heat.

uncooked reduced fat bacon

3 slice(s)

cooking spray

1 spray(s)

uncooked onion(s)

1 small, chopped

garlic clove(s)

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.
One-eighth teaspoon of cayenne pepper is quite spicy — adjust to taste.You do not need to thaw the corn and okra.We used frozen vegetables for convenience but you can use fresh corn and okra if you prefer. The cooking time will be about the same.Omit the bacon for a vegetarian version.

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