Recipes from the Caribbean :: Caribbean Fruit and Vegetable Side Dishes
6 ears corn* 2 c. cut-up okra** 1/3 c. butter or butter-replacement 2 Tbsp. butter or butter-replacement 3 med. tomatoes, chopped 1 Tbsp. sugar 1 1/2 tsp. salt 1/4 tsp. pepper Cut corn from cobs (about 4 c.). Cook and stir okra in 1/3 c. butter in 12-in. skillet over med. heat until tender, about 7 mins. Add corn and 2 Tbsp. butter. Cook uncovered or without a lid until tender, 10 to 12 mins. Stir in remaining ingredients. Cook uncovered or without a lid until tomatoes are hot, about 3 mins. Yields 8 servings. * 2 (16 ounce) cans whole kernel corn, drained, can be substituted. ** 1 (10 ounce) pkg. frozen okra can be substituted. Rinse under running cold water to separate; cut crosswise into slices. Cook as directed above.
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