Creamy Fried Corn With Okra and Tomatoes

Creamy fried corn with okra and tomatoes is such a down-home favorite of mine.  Growing up in the south my mother would prepare this dish sometime twice a week when fresh corn was in season.  This is one dish my family never grew tired of eating.

Man does this dish drum up fun childhood memories!  I would go into the garden to pick the corn, tomatoes, and okra to prepare this dish.  It would take me a minute to gather the corn and other vegetables because I would have some long intense conversation with the corn about their long silky hair.  I can’t believe I just told you that, but it’s true.  It was hard for me to select from the silky pieces of corn who were to become my family’s dinner.  More often than none the corn whos silkiness was turning brown would get the boot.

My how things have changed, now I go to the farmer’s market, my local grocery store, or the international market for fresh vegetables.  I miss the home garden, but I hold on tight to the memories of picking vegetables from my family’s garden.

This Dish Takes Me Back To Childhood

You’ve got to admit this creamy fried corn with okra and tomatoes looks delicious.  Additionally, it was delicious.  Now, let’s talk about okra.  Either you love it or hate okra!  I grew up eating okra so I love it.  When I would pick the okra from the garden I would eat it straight from the plant.

Most people can’t deal with the slime factor of okra.  To me, that’s what give okra its character and add flavor to food.  I must admit I introduced my sons and a husband to okra and they didn’t like it.  What can I say, you will have one camp that’s all into okra, and the other camp doesn’t care for it at all.  However, there is a third camp which loves okra only if it’s fried.  This is where my sons found themselves.  If the okra was fried they were all in.  I find there are many who feel this way.

I feel that okra adds to the creaminess of this dish.  There is very little slime produced with the combination of flour and milk.  Paired with the juice of the corn, milk, and the acid from the tomatoes the okra helps to create a creamy texture for this dish.

It’s fairly easy to make creamy fried corn with okra and tomatoes.  First of all, gather all the ingredients needed for the dish.  In a large bowl cut the corn off the cob add the sliced okra, and cubed tomatoes.

To those vegetables add milk, sugar, flour, water, and a bit of garlic powder, salt, and pepper.

Cast Iron Gets It Done

I like to use a cast iron skillet when frying this dish. However, use a large skillet with a small amount of butter and oil heated in the skillet.  The creamy fried corn okra and tomatoes should take about 30 to 40 minutes to prepare.  However, the aroma coming from this dish will make it exceedingly difficult to wait!

This dish could be a meal in itself or pair it with your favorite protein.  Your mouth will thank you.  As a result, your mouth will be in taste bud heaven.  Put this dish into your meal rotation, and don’t forget to try the creamy mushroom zoodles.  It’s healthy and delicious, clearly, it will become a family favorite too!

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5.0 from 1 reviews

Creamy Fried Corn With Okra and Tomatoes

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Creamy fried corn with okra and tomatoes is a pure delight to the palate.

Author: Sharron Marbury

Recipe type: Vegetables

Cuisine: American

Serves: 6 to 8 Servings

Ingredients

• 6 ears of corn cut from the cob(shucked and cut off the ears of corn)
• 2 chopped medium tomatoes
• 1½ cups sliced okra
• ⅓ cup sugar
• 3 tablespoons flour
• ½ cup milk
• ½ cup water
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 teaspoon pepper
• 2 tablespoons butter
• 3 tablespoons vegetable oil

Instructions

1. Shuck the ears of corn. Remove the silk and rinse each ear of corn.
2. In a large bowl cut the corn from the cob. Scrape each ear of corn to remove the milky liquid from the corn into the bowl.
3. Clean and chop tomatoes adding them to the bowl.
4. Rinse the okra. Cut off the tips and top of the okra (the little hat at the top of the okra). Slice the okra into ½ inch pieces. Add the okra to the bowl.
5. Add the sugar, flour, milk, water, salt, garlic powder, and pepper to the bowl and combine the corn mixture together with a large spoon.
6. Heat the butter and vegetable oil in a large cast-iron skillet (or a large skillet) until medium hot. Carefully add the corn mixture to the skillet. Stir the creamy fried corn okra and tomatoes frequently for it has a tendency to stick to the skillet. The creamy fried corn okra and tomatoes will continue to thicken as it cooks. Cook for 30 to 40 minutes.

3.5.3251