Recipe: Fresh Corn and Tomato Stew (using okra)

FRESH CORN AND TOMATO STEW

3 ears fresh corn
3 ripe fresh tomatoes (about 1 1/2 pounds)
1 cup fresh okra
1 tablespoon butter
1/4 cup chopped green onion (including green part)
1 clove garlic, finely chopped
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon sugar
1 tablespoon minced fresh parsley, plus more for garnish if desired

Cut the corn kernels from the cobs and scrape the corn milk from the cobs. Stem the tomatoes and cut them into small cubes. Wash the okra and thinly slice it. Set the vegetables aside.

In a heavy skillet, melt butter over medium-high heat. Add the onions and garlic, and saute about 5 minutes, stirring occasionally, until wilted.

Add the corn, tomatoes, okra, salt, pepper, sugar and parsley. Reduce heat to medium and cook, stirring frequently, for 10 minutes. Reduce heat to low, cover and cook for 15 minutes more, stirring occasionally.

Serve at once, garnished with parsley.

Servings: 4
Source: Dori Sanders' Country Cooking