The Week of Tomatoes, Part 3.


sweet corn succotash
source: the southern foodie by chris chamberlain
serves 8 (easily modified to serve 1 with a day’s leftovers)

although i used one of the fresh produce stand tomatoes in this recipe, i would say that the okra was the real star of the show.  frozen okra pieces would work fine in this recipe, but nothing beats fresh okra, which is what i used (i bought it from the same produce stand as i did the tomatoes). this sweet corn succotash was light, but flavorful and satisfying. i’m a sucker for dishes with a variety of colors, flavors, and textures, so this succotash definitely hit the spot. a pat of butter at the end made all the difference in this dish, helping all of the flavors meld together in a slightly creamy tomato broth.


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