Receta Cajun Style Corn And Tomato With Fried Okra
by Global Cookbook

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Ingredientes

1 x onion sliced thin
2 Tbsp. unsalted butter
1 Tbsp. vegetable oil plus additional for frying the okra
3 c. fresh corn kernels including the pulp (cut from about 4 scraped from the cobs - ears of corn)

1 x tomato seeded and minced
1/2 c. heavy cream
1/4 c. water
1/4 lb okra rinsed well and patted dry cornmeal seasoned with salt and pepper for coating the okra

In a heavy saucepan cook the onion in the butter and 1 Tbsp. of the oil over moderate heat, stirring occasionally, till it is golden brown, add in the
corn, the tomato, the cream, and the water, and cook the mix, covered,
over moderately low heat, stirring occasionally, for 20 min. Season the corn mix with salt and pepper and keep the mix hot, covered.
Cut the okra into 1/4-inch-thick slices, in a bowl toss it with the seasoned cornmeal, and shake it in a coarse sieve to know off the excess cornmeal. In a deep skillet heat 1/2 inch of the additional oil over moderately high heat till it is warm but not smoking and in it fry the okra in batches for 1 to 2 min, or possibly till it is golden brown, transferring it
with a slotted spoon as it is fried to paper towels to drain. Serve the corn mix topped with the fried okra.
Serves 6.