Recipe courtesy of Jessica Harris

Okra, Corn and Tomatoes

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
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6 large ripe tomatoes, peeled, seeded, and coarsely chopped or

3 cups canned peeled tomatoes, seeded and coarsely chopped

2 cups fresh or frozen corn kernels

1 pound fresh or frozen okra, topped, tailed and cut into 1/2-inch rounds

1 habanero chile


  1. Place all of the ingredients in a medium-sized saucepan and add 2 cups of water. Bring to a boil, then lower the heat, cover and cook for 20 minutes. Serve hot.

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