Okra, Corn and Tomatoes

Serves 4 to 6

Okra, corn and tomatoes is one of those dishes I tend to forget about even though I love it so, when I do make it, it is a special treat. The recipe is very versatile in that you can alter the amounts of the okra, corn or tomatoes. And, for a vegetarian version, omit the bacon and add a little more oil. Using frozen vegetables makes this quick and easy, as well as a healthy and delicious southern side dish.

Ingredients

• 1 teaspoon olive oil
• 2 slices bacon, cut into 3/4-inch pieces
• 1/2 large onion, chopped
• 1 bag (about 16 ounces) frozen cut okra
• 1-1/2 cups frozen corn kernels
• 1 can (14.5 ounces) whole tomatoes, broken apart slightly, with juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce, or to taste (see notes below)
• Salt and pepper to taste

Heat the olive oil in a medium saucepan over medium-high heat. Add the bacon pieces and sauté until the fat has rendered, about 1 minute. Add the onions and sauté until softened, about 3 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to medium-low, cover and cook until the okra is hot and tender, about 15 minutes. Taste for seasoning and serve immediately or keep warm over a very low heat.

Notes: Instead of adding hot sauce to the pot while cooking, it can be passed separately when serving for those who like some heat.

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Pennsylvania Dutch Saying

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