Corn And Stewed Tomatoes Recipes

STEWED TOMATOES

Stewed Tomatoes image

This fast and yummy side is so easy to make, it will be ready in no time. It is good way to use some of your garden-fresh tomatoes.-Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 21m

Yield 3-4 servings.

Number Of Ingredients 7

Ingredients

2 large tomatoes, peeled and quartered
2 tablespoons sugar
1 tablespoon butter
1/2 teaspoon seasoned salt
Dash pepper
1 tablespoon cornstarch
1/4 cup cold water

Steps:

In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.

Nutrition Facts :

STEWED OKRA, TOMATOES & CORN

Stewed Okra, Tomatoes & Corn image

Like onions and garlic, and peas and corn, okra and tomatoes are probably the two vegetables that are the most made to go together. Throw in some sweet corn, maybe a little pork or shrimp and you've got yourself a whole meal. Always found on Cajun and southern tables, cooked down smothered okra and tomatoes loaded with seasonings...

Provided by Donna Graffagnino

Categories Vegetables

Time 1h5m

Number Of Ingredients 13

Ingredients

1 Tbsp bacon grease or butter
1 large onion, diced
2 stalk(s) celery, chopped
1 medium bell pepper, chopped
4 c peeled diced tomatoes
1 lb cut okra
1 can(s) 10 oz v-8 juice
1 bay leaf
2 tsp dried basil
2 tsp dried parsley
2 c whole kernel corn
1 link smoked sausage, or 1/2 pound tasso or boiled shrimp (optional)
salt, pepper, cajun seasoning to taste

Steps:

1. In large saucepan melt bacon grease and saute onion, celery, and bell pepper for about 5 minutes.
2. Add tomatoes, okra and V-8, bay leaf, basil and parsley. Simmer on low, covered, for at least 30 minutes, stirring occasionally.
3. Meanwhile, if using sausage or tasso, fry it off in a skillet to render some of the fat. Let drain on paper towel lined plate.
4. Add corn, and seasonings to taste. Simmer until okra is very tender and beginning to fall apart. Add optional meat and cook an another 10 minutes until heated through.

STEWED OKRA, CORN, AND TOMATOES

Stewed Okra, Corn, and Tomatoes image

Quick and easy, plus it is excellent with fresh cornbread.

Provided by TerryWilson

Categories Side Dish Vegetables Tomatoes

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

4 slices bacon
1 cup chopped green bell pepper
1 red onion, sliced
2 cloves garlic, minced
1 pound okra - rinsed, trimmed, and sliced 1/2-inch thick
2 cups frozen corn
1 bay leaf
3 large tomatoes - peeled, seeded, and chopped
⅓ cup vegetable broth
salt to taste
black pepper to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet. Crumble bacon into a bowl.
Heat bacon grease in the same skillet over medium heat and add bell pepper, onion, and garlic. Cook and stir for 3 minutes. Add okra, corn, and bay leaf. Cover skillet and reduce heat to low. Cook, stirring occasionally, 3 to 4 minutes more. Add tomatoes and broth. Cook until okra is tender as desired, about 10 minutes.
Remove and discard bay leaf. Season with salt and pepper. Serve garnished with crumbled bacon.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.9 g, Cholesterol 6.6 mg, Fat 3.3 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 204 mg, Sugar 6.7 g

CORN AND STEWED TOMATOES

Corn and Stewed Tomatoes image

Make and share this Corn and Stewed Tomatoes recipe from Food.com.

Provided by Parsley

Categories Corn

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 medium onion, thinly sliced
1 green bell pepper, sliced into thin strips
3 cups frozen corn, partially thawed
1 (15 ounce) can stewed tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil

Steps:

In a saucepan over med-high heat, melt butter and saute the sliced onion for about 3 minutes; add bell pepper and tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes.
Add corn and seasonings and simmer for 5 minutes, or until corn is tender.

CHICKEN STEW WITH OKRA, CORN, AND TOMATOES

Chicken Stew with Okra, Corn, and Tomatoes image

This quick skillet stew may remind you of gumbo, if you serve it with a mound of white rice. Start the chicken first, so the fresh flavors of okra, corn, and tomatoes stay light and bright with only a brief simmering time at the end. Instead of rice, you can create a complete dinner plate with a side of roasted potatoes and a crisp, green salad. Add a piece of crusty bread, in either case, for a satisfying summer meal.

Provided by Bibi

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
2 teaspoons Cajun seasoning, or to taste
1 teaspoon ground black pepper, or to taste
1 cup chicken broth
½ cup chopped onion
2 cloves garlic, minced
2 cups sliced okra
1 ½ cups fresh corn kernels
1 cup diced fresh tomatoes
2 dashes hot sauce, or to taste
3 tablespoons water
2 tablespoons cornstarch

Steps:

Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 11.7 g, Cholesterol 71.4 mg, Fat 14 g, Fiber 2.2 g, Protein 21.1 g, SaturatedFat 3.6 g, Sodium 342.8 mg, Sugar 2.4 g

STEWED CORN AND TOMATOES WITH OKRA

Stewed Corn and Tomatoes with Okra image

Categories Onion Tomato Side Sauté Vegetarian Corn Bell Pepper Summer Okra Jalapeño Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

6 scallions, chopped
1 fresh jalapeño, finely chopped, with seeds
1 large green bell pepper, coarsely chopped
3 tablespoons unsalted butter
1 pound tomatoes, coarsely chopped
3 cups corn (from 5 to 6 ears)
1/2 pound small fresh okra, trimmed, keeping stem end intact

Steps:

Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

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