Okra & Corn

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Serving Size: 1 cup

  • Serves: 6

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Serving Size: 1 cup

  • Serves: 6


1 pound fresh okra

2 ears fresh corn

1 medium onion

1 medium red bell pepper

2 tablespoons olive oil

½ teaspoon salt

Ground black pepper, to taste

2 tablespoons fresh parsley


Cutting board


Measuring spoons

Sharp knife


  1. Rinse okra, remove stems, and cut okra into ó inch pieces. Peel leaves and silks off of corn. Lay ear of corn flat on cutting board and cut kernels off with a sharp knife, turning corn over as needed. Rinse, peel, and dice onion. Rinse and chop parsley. Set parsley aside.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add vegetables to skillet and cook for 6-8 minutes or until tender, stirring occasionally.
  4. Stir in the parsley. Season with salt and pepper.


If you do not have olive oil, you can use vegetable or canola oil instead.

Substitute frozen okra.

Substitute 1 ó cups frozen or canned corn, drained.

Nutrition Facts

Serving Size 1 cup (172 g) 6 servings per container
Amount per serving
Calories 120
% Daily Value *
Total Fat 5g 6%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Sugars 4g
Includes 0g Added Sugars 0%
Protein 4g
Vitamin D 0mcg 0%
Calcium 71mg 6%
Iron 1mg 6%
Potassium 297mg 6%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

*Adapted from a Chef David Bearl recipe.

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2018-09-05T16:06:40+00:00September 5th, 2018|Recipes|0 Comments

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