Okra, Corn, Pepper and Tomato

If you don’t like okra, this will not make you like it any better. But if you do like okra just it a little bit, this dish will make you appreciate it a little more.

INGREDIENTS
2   tablespoons olive oil
1   cup chopped white onion
1   cup okra, sliced into 1 inch pieces
1   cup green bell pepper, cleaned, cut to ½ inch
3   cloves garlic, minced
¼  cup water 
1   teaspoon ground cumin
½  teaspoon salt 
1   cup corn kernels, fresh or frozen
1   cup tomatoes, diced to ½ inch

METHOD

In a medium to large skillet, heat the olive oil over medium-high heat and add the onions. Cook the onions for 4 to 5 minutes and add the okra and bell peppers. Cook these for 4 to 5 minutes and add the garlic. Cook the garlic for 1 minute and add the water, cumin and salt.

Stir to combine, cover and cook for 5 minutes. Uncover and add the corn and tomatoes. Continue to simmer for 3 to 4 minutes until the tomatoes soften and the liquid is absorbed.Serve immediately.

Options: Add 1 teaspoon sweet or smoked paprika with the cumin. Add 1 tablespoon unsalted butter at the finish.

Based on a recipe from Food and Wine magazine