Tag: corn

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Corn with Okra and Tomatoes

One of the most popular sides on grocery lunch buffets across the middle South, this combination also provides a solid base for any number of soups and stews. The ratio is up to you, but most often the okra and tomatoes act as a backdrop to the corn. If you get this dish from a grocery deli, nothing more than the three main ingredients—canned corn and (Trappey’s) canned tomatoes with okra—are included, but onion is a frequent and welcome addition in home kitchens. Any herbs or spices are not only superfluous but irritating. Stew with enough water to just cover on low heat long enough to reduce before serving with cornbread and (Crystal) hot sauce.

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Maque Choux

If you can use fresh vegetables, by all means do. This recipe is very basic; purists might even leave out the cream and tomato

Cut four or five strips of bacon into one-inch pieces and cook in a heavy skillet over medium heat until crisp. Remove bacon, cool, and crumble. To the drippings, add one large yellow onion, a half sweet pepper diced, and two minced cloves of garlic. Cook until the vegetables are soft.

Add bacon bits, along with 3 cups fresh sweet corn (scrape the juice from the cob) or a 16 oz. sack of frozen sweet corn, and a drained 14 oz. can of petite diced tomatoes. Mix well until heated through, add about a half cup or so of heavy cream, reduce heat, and stir until the vegetables are coated.

Salt and pepper to taste; some people like this dish on the sweet side, some like cayenne pepper—or Tony Chachere’s—for a kick.