Okra, Corn and Tomatoes

Making use of plentiful summer produce, I concocted this tasty vegetable dish to share at Sunday's Fellowship Meal.

Okra and Tomatoes were compliments of neighboring gardeners.

Corn kernels ~ frozen.... (sigh).   But their color and shape enhance the combination immensely.  In addition, they're nutritious.

Okay, this recipe is a keeper, precisely because it was not.slimy.at.all.

That means, if you think you don't like stewed okra, you should try this recipe anyway.

This first detail seems to be important.  So, dont skip it.

For 30 minutes (or about the amount of time it takes to prepare the other ingredients), soak in ice cold water (to which 1/3 cup of fresh lemon juice has been added) 8 cups sliced fresh okra.

In the meantime, peel, seed, and chopped enough fresh tomatoes to equal 4 cups.

Then in a very large saucepan, saute 1 large chopped sweet onion and 3 cloves minced garlic in 3 Tbs safflower oil until translucent.

Drain the okra and add to the sauteed onions.  Add 3/4 cup water and cook for 30 minutes, stirring often.

When the okra is soft, add the tomatoes, salt and pepper. Cook for five more minutes.  Remove from heat.  Add 16 oz frozen corn.  Cover and allow medley to *stew* before serving.