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Cajun Corn Saute




Source of Recipe


By The Culinary Institute of America, From The Culinary Institute of America


Recipe Introduction


All the best fresh tastes of summer's vegetables in a flavorful melange. Okra never tasted so good.



List of Ingredients




3 - ears of corn, medium, husked
2 teaspoons olive oil,
1 - onion, small, chopped
1 - celery stalk, chopped
1 - green bell pepper, small, seeded and chopped
1 - garlic clove, minced
1 - tomato, large and ripe, seeded and chopped
1 cup okra, trimmed and cut into 1-inch lengths
1/2 teaspoon Cajun seasoning,
1/2 cup low-sodium chicken broth,
1 tablespoon fresh parsley, chopped
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste


Recipe



1 With a sharp knife, cut corn from cobs (3 ears should yield about 2 cups).
2 In a nonstick skillet, heat oil over medium heat. Add onion, celery, bell pepper and garlic; cook, stirring, until vegetables soften and begin to brown, 5 to 7 minutes. Add tomato, okra, Cajun seasoning and corn; cook, stirring frequently, for 10 minutes.
3 Add chicken broth. Reduce heat to low and simmer, stirring occasionally, until corn is tender, about 10 minutes more. Stir in parsley and season with salt and pepper. Serve hot. (The saute will keep, covered, in the refrigerator for up to 2 days.)