Corn Okra Creole is such a great summer side dish. Corn, okra, and diced tomatoes combine with creole spices to make a fresh, healthy, and flavorful dish.
Corn Okra Creole is a great way to use fresh summer corn and okra from the farmers market. But you could enjoy it all year long by using frozen corn and okra.
This is a great dish to try if you think you don’t like okra and its sliminess. You’ll notice when you first start cooking the okra, it is really slimy, but the longer you cook it, the less slimy it gets.
In addition to corn, okra, and tomatoes this recipe also contains onion and green bell pepper. A tablespoon of tomato paste is added to up the tomato flavor.
You can use any kind of Creole seasoning or Cajun seasoning. I like to use Tony Chachere’s or Zatarains. Plus I add some Tabasco sauce for extra heat. Serve with extra Tabasco sauce if you want it more spicy and a side of cornbread is great with it too.
This dish makes a great addition to a summer cookout and goes well with grilled chicken, steak, or pork.
More Okra Recipes:
Corn Okra Creole
- 1 tablespoon Vegetable oil
- 1 tablespoon butter
- 1 green bell pepper, diced
- 1/2 medium sweet onion, diced
- 3 cups sliced fresh or frozen okra
- 2 cups fresh or frozen corn
- 1 (14-ounce) can petite diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon dried thyme
- 1 teaspoon hot pepper sauce
- salt and pepper
- Heat oil and butter over medium heat in a large skillet. Add green pepper and corn and cook until starting to soften, about 3 minutes.
- Add okra and corn and cook, stirring occasionally for 8 minutes.
- Add diced tomatoes, tomato paste, Creole seasoning, thyme and hot pepper sauce. Let simmer for about 3 minutes.
- Add salt and pepper to taste.
Recipe adapted from Taste of Home
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