Corn, Okra, and Tomatoes is a comforting and wholesome dish that brings together the fresh flavors of corn, okra, and tomatoes in a harmonious medley. This classic Southern recipe celebrates the bounty of summer produce, combining vegetables that are staples of Southern and American cuisine. The dish’s simplicity, versatility, and vibrant flavors make it a beloved addition to meals, reflecting the heritage and connection to the land.

The combination of corn, okra, and tomatoes is deeply rooted in Southern culinary traditions. Each ingredient has played a significant role in Southern cooking for generations. Corn, a staple crop, has been a vital food source for Native American tribes and later settlers. Okra, often associated with the American South, has African and Middle Eastern origins and was embraced for its ability to thrive in warm climates. Tomatoes, native to the Americas, were incorporated into Southern cuisine as they gained popularity and were cultivated in Southern gardens.

The dish is a reflection of seasonal eating, with the ingredients often harvested during the same time of the year. Combining these vegetables into a single dish showcases the richness of flavors and textures that can be derived from simple, wholesome ingredients.

INGREDIENTS

• 2 tablespoonfuls Crisco (or cooking oil of choice)
• 2 tablespoonfuls sugar
• Salt and pepper to taste
• 6 ears corn
• 6 okra pods
• 6 tomatoes
• 2 cupfuls water

INSTRUCTIONS

1. Preparing the Corn, Okra, and Tomatoes:
   • Cut the corn kernels from the cob, using a sharp knife.
   • Place the corn kernels into a saucepan.
2. Boiling the Corn:
   • Cover the corn kernels with water in the saucepan.
   • Bring the water to a boil, cooking the corn until it’s tender.
3. Preparing the Tomatoes and Okra:
   • Scald the tomatoes to easily remove their skins. Cut a small “X” on the bottom of each tomato, immerse them in boiling water for a few seconds, and then transfer to cold water. Peel and dice the tomatoes.
   • Cut the okra into cross sections, about half an inch long.
4. Cooking the Dish:
   • Add the diced tomatoes and cut okra to the cooked corn in the saucepan.
   • Mix in the Crisco, sugar, salt, and pepper, ensuring even distribution of flavors.
   • Stir the mixture well and cook over medium heat until the okra is tender and the flavors have melded, usually about 15-20 minutes.
5. Serving:
   • Once the vegetables are cooked to your desired tenderness, remove the dish from the heat.
   • Serve the Corn, Okra, and Tomatoes while hot, as a side dish or as part of a larger meal.

NOTE:

• Feel free to adjust the seasonings and ingredients to your taste. This dish can be served on its own or paired with proteins like grilled chicken or fish for a complete and satisfying meal that celebrates the vibrant flavors of summer vegetables.