Creamy Fried Corn With Okra and Tomatoes
Author: 
Recipe type: Vegetables
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 Servings
 
Creamy fried corn with okra and tomatoes is a pure delight to the palate.
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.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/creamy-fried-corn-with-okra-and-tomatoes/