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Cajun Corn Saute

Source of Recipe


Eating Well, Jul/Aug 1998






List of Ingredients



• 3 medium ears corn, husked
  
• 2 tsp olive oil
  
• 1 small onion, chopped
  
• 1 stalk celery, chopped
  
• 1 small green bell pepper, seeded and chopped
  
• 1 clove garlic, minced
  
• 1 large ripe tomato, seeded and chopped
  
• 1 cup okra, trimmed and cut into 1-inch lengths
  
• 1/2 tsp Cajun seasoning
  
• 1/2 cup reduced-sodium chicken broth
  
• 1 Tbsp chopped fresh parsley
  
• Salt and freshly ground black pepper to taste
  






Instructions



1. With a sharp knife, cut corn from cobs. (You should have about 2 cups kernels.)
   
   
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.)
   
   Makes about 4 cups,
   for 6 servings.