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Okra, Corn and Tomatoes

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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 ½-inch rounds
  • 1 habanero chile

Directions Edit

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

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