Adapted from a recipe from South Carolina externsion service. This recipe makes a lot and can easily be cut in half and still have enough for 4 people as a nice sized side dish. Serve over brown rice with cornbread for a southern vegetarian meal. Or, mix in jumbo shrimp along with the corn.
2 Tablespoons each butter and canola oil (for vegan use all oil)
1 large onion, sliced into thin rounds
2 bay leaves
1/2 teaspoon each dried thyme, red pepper flakes, basil and oregano
1 green or red bell pepper, seeded and finely diced (red pepper adds nice color)
3 large fresh ripe tomatoes, seeded and chopped
4 ears corn, remove kernels, about 2 cups (may also use frozen corn, defrosted)
2 cups small okra pods, left whole or cut into 1/4 inch rounds
1/2 cup water or stock
3/4 teaspoon salt
1/4 teaspoon black pepper
In a 10 inch skillet, heat olive oil over medium/high heat and add onions, bay leaves, thyme, basil, oregano and red pepper flakes. Saute, and stir until onions are limp. Add bell pepper and continue cooking until onions are translucent. Add tomatoes, okra, water, salt and pepper. Reduce heat to low, and simmer uncovered for 15 minutes, stirring frequently. Add corn and cook 5 minutes longer. Taste, adjust seasoning if needed. Serve hot.