Cajun-Style Corn and Tomato with Fried Okra

(Gourmet, 8/92)

 

1 onion, sliced thin

1 tomato, seeded and chopped

2 T. unsalted butter

½ C heavy cream

1 T vegetable oil plus additional for frying

¼ C water

3 C fresh corn kernels with pulp

¼ lb. okra, rinsed and patted dry

cornmeal seasoned with salt and pepper

 

 

In a heavy saucepan cook the onion in the butter and 1 T. of the oil over moderate heat, stirring occasionally, until it is golden, add the corn, the tomato, the cream, and water; cook the mixture, covered, over moderately low heat, stirring occasionally for 20 min. 

 

Season the corn mixture with salt and pepper and keep the mixture warm, covered.  Cut the okra into 1/4 –inch-thick slices, in a bowl and toss it with the seasoned cornmeal.  Shake it in a coarse sieve to knock off the excess cornmeal. 

 

In a deep skillet heat ½ inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the okra in batches for 1 to 2 min., or until it is golden, transferring it with a slotted spoon as it is fried to paper towels to drain.  Serve the corn mixture topped with the fried okra.  Serves 6.