This soul food classic is sometimes tricky and requires skill and timing, people think of okra as this slimy messy vegetable---NOT! I grabbed this recipe from Rubye (my mom with her PhD in Kosher Soul).
Okra and Tomatoes with Roasted Corn.
2 cups of fresh okra
2 corn on the cob roasted on the grill, sliced from the husk
1 14oz can of Italian diced tomatoes
1 can of tomato sauce
1 small onion sliced
1 T of Grape seed oil
1 glove of fresh garlic crushed
2 Tablespoon of Italian seasoning
black pepper
1 t celery seed
1 t cayenne pepper
1 bouillon cube dissolved in 1/4 c water
Heat grape seed oil in cast iron or stainless steel skillet over medium heat, add onion, garlic, saute 10 minutes, add roasted corn, tomatoes, herbs, spices and tomato sauce, bouillon bring to a rolling boil for 15 minutes, toss in okra, remove from heat and let stand, serve with cornbread.....chow-baby!
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