Call it Gumbo if you’d like! This Okra, Tomatoes and Corn recipe is as delicious as it is healthy, the touch of lemon helps heighten the flavors. You can serve it by itself, over top of rice and or add a protein!
[recipe servings=4 time=35 Minutes Difficulty=easy]
[recipe-ingredients]
1 Tablespoon Olive Oil
½ Red Onion, Diced
1 Jalapeño, Minced
1 Pound Okra, Sliced into ½-inch Pieces
1 28-Ounce Can Diced Tomatoes
1 Ear of Corn, Kernels Removed
½ Lemon, for Serving
[/recipe-ingredients]
[recipe-directions]
- In
a medium skillet, heat the olive oil over medium heat. Add the onion,
jalapeño and a pinch of salt and cook until softened, 5-7 minutes. - Add
the okra and tomatoes and bring to a simmer. Cover and cook for 20
minutes, or until the okra is tender. Stir in the corn and heat through. - Serve
with lemon on the side.
[/recipe-directions]
[/recipe]
