STEWED CORN AND TOMATOES W/GREEN PEPPER

The real title of this recipe is Stewed Corn and Tomatoes with Okra. I did make it with okra, but I have finally realized that I do not like okra, so I removed it from the dish after it was cooked. I think the okra did not lend anything to the recipe as it was delicious without it. If you like okra, I will add the amount and instruction at the end of the recipe.

Serves 6
Active Time: 45 minutes
Total Time: 1-1/4 hours

6 scallions, chopped
1 fresh jalapeno, finely chopped, with seeds
(I used poblano pepper about the size of what
a jalapeno would be because I had it in the
freezer. Poblano is not as hot as jalapeno)

1 large green pepper, coarsely chopped
2 tbs of vegetable oil
1 pound tomatoes, coarsely chopped*
3 cups corn (from 5-6 ears) I used frozen
corn

1/2 pound small fresh okra (if desired), trimmed,
keeping stem end intact

Cook scallions, jalapeno, bell pepper, and oil in a
12" skillet over medium heat, stirring occasionally,
until scallions begin to brown, 7-9 minutes.

Stir in tomatoes and cook, stirring occasionally,
until broken down into a sauce, about 15 minutes.

Add corn (and okra) and cook, stirring occasionally,
until just tender about 15 minutes.

*To prepare tomatoes, put them in boiling water, and
when skin begins to split remove, cool, peel, chop.

Recipe adapted from Stewed Corn and Tomatoes
with Okra, from Gourmet, 2007