Fresh Corn and Tomato Stew

[Guest guest]

Fresh Corn and Tomato Stew

 

3 ears fresh corn

3 fresh tomatoes

1 cup fresh okra

1 Tbsp. olive oil

1/4 cup chopped green onions, including green part

1 clove garlic, finely chopped

1 tsp. salt

1 tsp. sugar

1 Tbsp. minced fresh parsley

 

1. Prepart the vegetables: cut the corn kernels from the cobs and scrape the

corn milk from the cobs. Stem the tomatoes and cut them into small cubes. Wash

the okra and thinly slice it. Set the vegetables aside.

 

2. In a heavy skillet, heat olive oil. Add the onions and garlic and saute

until wilted, about 5 minutes, stirring occasiionally. Add the corn, tomatoes,

okra, and all remaining ingredients. Reduce heat to medium and cook, stirring

frequently, for 10 minutes. Reduce heat to low, cover, and cook for 15 minutes

more, stirring occasionally. Serve at once, garnished with additional parsley if

desired.