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Home » Recipes » Side Dishes

Quick Okra, Corn and Tomato Sauté

By: Kathryn Doherty | Last Updated: Mar 10, 2025 | Published: Jul 29, 2015
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This quick okra, corn and tomato sauté makes the most of fresh summer produce and is ready in under 20 minutes for a delicious veggie side dish!

A large dark skillet with sautéed okra, corn and tomatoes


 

I have an important secret to share with you, so lean in.

Ready? Okra is good for more than just breading and frying.

No, really. I’m not just trying to be healthy here. Well, maybe I am. The only frying I do is in my Air Fryer.

But honestly, okra is good all on its own, when cooked properly. Like, really, really good.

And it's taking center stage today in this okra, corn and tomato sauté. It's like summer in a skillet!

A mixture of sautéed okra, corn and tomatoes in a large skillet

Okra gets a bad rap because of the slime factor I think. Trust me, I know all about the sliminess from making okra couscous for my kiddos for baby food. They actually still love the stuff even though they are older. Baffles me.

The sliminess with okra happens though when you cook it for a long time and it releases a gelatinous substance called mucilage, which is not a particularly tasty sounding word if you ask me.

Sometimes that gumminess is good - it helps thicken gumbo, for instance.

But if you don't need it for thickening, you may want to skip out on developing that slime. Which is totally do-able.

When you quickly sauté sliced okra, you get a barely tender, delicious vegetable, no slime in sight.

And y'all, okra is GOOD. It's a Southern staple for a reason. We know and appreciate our veggies.

Bonus? It’s super fast to cook this way! This simple summer side dish of okra, corn and tomatoes is ready in under 20 minutes.

It's really versatile, too, and pairs great with anything you put on the grill - chicken, pork, fish, steak, you. name it.

So let’s get to cooking.

Two ears of corn in the husks, a bowl of cherry tomatoes and a bowl of okra laid out on a white washed counter

Now, I’ve got some notes, tips and substitutions coming up below on how to make okra, corn and tomatoes. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

  • Okra: Make sure you cut your okra in even ½-inch slices so it all cooks through quickly and evenly.
  • Corn: You can use the corn kernels from about 2 large ears of corn, or you can sub frozen corn. You could also use canned corn if you'd like, just be sure to drain it well.
  • Tomatoes: Cherry or grape tomatoes are my go-to because they are reliably available and delicious year-round. However, you can definitely substitute some fresh summer tomatoes for this dish.
  • Herbs: Some fresh sliced basil or fresh chopped parsley really brings this dish together and adds some freshness when serving. Use whichever one you have or prefer. (Or use a combination of both!)
Close up of a large skillet with a sautéed mixture of okra, corn and tomatoes with fresh herbs on top.

So you can see, it's an easy recipe to adapt to what you have on hand.

Last thing: what to do with leftovers.

Leftovers, once cooled, can be stored in the refrigerator for 4-5 days. Reheat in a skillet over medium-low heat until warmed through.

Give okra another go; I think you are going to love cooking it this way!

And if you become a convert, check out these recipes for whole roasted okra and tomatoes and sheet pan turkey sausages with sweet potatoes and okra.

Enjoy!

XO,

Kathryn

Close up of a large skillet with a sautéed mixture of okra, corn and tomatoes with fresh herbs on top.
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4.77 from 42 votes

Quick Okra, Corn and Tomato Saute

This quick okra, corn and tomato sauté makes the most of fresh summer produce and is ready in under 20 minutes for a delicious veggie side dish!
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Yield: 4 servings

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • ½ onion, diced small
  • 1 clove garlic, minced
  • 1 pound okra, ends trimmed and cut in ½-inch pieces
  • 1 cup corn (see notes below)
  • 1 pint cherry tomatoes, halved
  • kosher salt and freshly cracked black pepper, to taste
  • ¼ cup fresh basil or parsley (whatever ya got), roughly chopped
  • Optional: hot sauce

Instructions

  • Heat the olive oil in a large skillet over medium heat.
  • Add onion and cook for 2-3 minutes, stirring a couple of times, until slightly tender. Add garlic and cook another 30 seconds or so, until fragrant.
  • Add okra and corn. Season with salt and pepper. Cook 2-3 minutes, stirring regularly.
  • Add tomatoes and season again with more salt and pepper. I’m all about layering the seasonings. Cook another minute then turn off heat.
  • Taste and adjust seasonings (add more salt, pepper and/or optional hot sauce as needed). Sprinkle with basil or parsley and serve hot.

Notes

Okra: Make sure you cut your okra in even ½-inch slices so it all cooks through quickly and evenly.
Corn: You can use the corn kernels from about 2 large ears of corn, or you can sub frozen corn. You could also use canned corn if you'd like, just be sure to drain it well.
Tomatoes: Cherry or grape tomatoes are my go-to because they are reliably available and delicious year-round. However, you can definitely substitute some fresh summer tomatoes for this dish.
Herbs: Some fresh sliced basil or fresh chopped parsley really brings this dish together and adds some freshness when serving. Use whichever one you have or prefer. (Or use a combination of both!)

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 189mg | Fiber: 6g | Sugar: 8g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. Becca

    January 22, 2017 at 10:28 pm

    I made this and it was so good. I was looking for a good stewed okra and tomato recipe that didn't use a lot of lard or fat.

    I wanted more of a cooked dish with a gumbo-like consistency, so I added chicken broth and reduced on a simmer for about 20 minutes. I also added some cumin and cayenne. I added green onions and fresh parsley and basil from my garden. So yum!

    Reply
    • Kathryn

      January 23, 2017 at 4:43 pm

      So happy to hear you enjoyed it Becca! I love this combo of veggies and I love all the additions you made - YUM!

      Reply
  2. Lynn

    July 28, 2019 at 6:51 pm

    Made this today and loved it. Added cayenne as well. Used heirloom tomatoes. Excellent!

    Reply
    • Kathryn Doherty

      July 29, 2019 at 10:22 am

      I'm so happy to hear you enjoyed it Lynn! Love that you added some cayenne for a kick too - yum! Thanks so much for sharing!

      Reply
  3. Jennifer

    August 09, 2019 at 3:05 pm

    I grew up having okra and tomatoes all the time, but never with fresh corn added! This was awesome. I used cilantro for the herb and squeezed some lime juice on top.

    Reply
    • Kathryn Doherty

      August 11, 2019 at 11:08 am

      Oh yay, I'm so happy to hear you loved it Jennifer! Love your cilantro and lime additions too - yum! Thanks for sharing! 😊

      Reply
4.77 from 42 votes (42 ratings without comment)

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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