Jessica B. Harris’s Summer Succotash

Name: Jessica B. Harris’s Summer Succotash
Total time: 30 min
Ingredients: 1 pound okra, tops and tails trimmed, cut into 1/2-inch-thick rounds; 6 large, ripe tomatoes, peeled, seeded and coarsely chopped (about 3 1/2 pounds); 2 cups freshly cut corn kernels (from about 2 medium ears); 1 habanero chile, pricked with a fork (optional); Salt and ground black pepper, to taste

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Total: 30 minutes

Servings: 9

Author : Nicole Taylor

corn habanero chile okra

Ingredients

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1 pound okra, tops and tails trimmed, cut into 1/2-inch-thick rounds6 large, ripe tomatoes, peeled, seeded and coarsely chopped (about 3 1/2 pounds)2 cups freshly cut corn kernels (from about 2 medium ears)1 habanero chile, pricked with a fork (optional)Salt and ground black pepper, to taste

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Instructions

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Step 1

Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.

Step 2

If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.

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