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Corn Okra Creole

This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. —Ruth Aubey, San Antonio, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 3 tablespoons canola oil
  • 2 cups fresh or frozen corn or 1 can (15-1/4 ounces) whole-kernel corn
  • 1-1/2 cups sliced fresh or frozen okra
  • 3 medium tomatoes, peeled and chopped (1-1/2 cups)
  • 1 tablespoon tomato paste
  • 1/4 teaspoon dried thyme
  • Salt to taste
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 teaspoon hot pepper sauce, optional


  • In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally.
  • Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

Test Kitchen tip
  • Dried thyme adds a lot of flavor but if you have fresh available, by all means, go ahead and use that. You'll want to use 3/4 teaspoon fresh in place of the 1/4 teaspoon dried. And while you're at it, go ahead and garnish with a few sprigs as well.
  • Nutrition Facts
    2/3 cup: 147 calories, 8g fat (1g saturated fat), 0 cholesterol, 19mg sodium, 20g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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    Click stars to rate
    Average Rating:
    • ppolen
      Oct 21, 2015

      We found this to be very bland. Not sure how to give the dish more flavor, but I'm in no way inclined to make it again to find out.

    • Desert Bruja
      Aug 26, 2010

      I've never liked okra before, but this dish turned out really good! Leftovers reheat well.

    • Isolda
      Jan 25, 2010

      No comment left

    • debbiezalaznik
      Dec 26, 2009

      No comment left

    • chrismmcmaine
      Feb 18, 2007

      No comment left