Corn, Okra and Tomatoes

Tender sweet corn in a savory sauce of okra and onions finished with tomatoes.

Corn, Okra and Tomatoes

Serves 5

Corn, okra and tomato takes a few simple ingredients and makes a full meal. My mom would make this dish year-round using frozen corn and okra and canned tomatoes. But in the summer, when she used fresh sweet corn, okra and tomatoes is when this dish was exceptional. It was always delicious but the in-season vegetables took the dish over the top. She always added a little bacon because its smokiness helps blend the flavors together but it is optional. She would serve this as a side dish but I like to put it over rice and serve it as a meal.

“Recipe Tips:

1. In place of the dashima broth, you can use chicken or vegetable stock.

2.* The bullion I use is not particularly salty. You may need to alter the amount of bullion.”

Ingredients

Broth

470ml (2 1/3 c) water

5g (1.5 in) dashima 

Braise

114g (0.25 lb) smoked duck breast or thick cut bacon, sliced

300g (1 large) onion, diced

6 garlic cloves, minced

1 cheongyang or serrano chili, minced – optional

0.50 t dried thyme, rubbed

0.75 t ground black pepper

0.25 t kosher salt

600g (3.5 c) fresh or frozen corn kernels

330g (3 c) frozen sliced okra

*20 – 30g (2 – 3) mushroom bullion packets or other bullion

480g (a little more than 1 lb) cherry tomatoes, cut in half

Recipe Know-how

1.      In a medium pot bring the water and dashima to a boil.

• Cover the pot and boil for 1 minute then remove from the heat.

• Keep covered and allow to stand for at least 30 minutes and up to 2 hours.

2.      In a large saute pan place the smoked duck.

• Place the pan over medium-high heat and cook the duck until the fat has rendered and the meat is browned about 4 – 5 minutes.

• Add the onion, garlic, chili, thyme, pepper and salt and cook for 3 – 4 minutes or until the onions have softened and are beginning to brown.

• Add the corn, okra, bullion and broth.

Start with 1 bullion packets and add more as needed.

• Cover and bring to a boil.

• Reduce the heat to a simmer and cook for 10 – 15 minutes or until the corn and okra are cooked through.

• Uncover and add the tomatoes.

• Simmer, uncovered for 5 – 7 minutes longer or until the tomatoes have warmed through and are just beginning to soften.

• Taste and adjust the seasoning as desired.

3.      Serve with rice.