Braised Okra with Smoked Tomatoes and Corn

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A Southern classic where tender okra simmers with smoky tomatoes and sweet corn, creating a deeply savory vegetable side dish. This Southern-inspired vegetarian recipe, ready in about 25 minutes, pairs okra, smoked tomato paste, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, sliced into 1/2-inch rounds okra
• 2 tbsp smoked tomato paste
• 1 cup, fresh or frozen corn kernels
• 1/2 cup, diced red bell pepper
• 1 cup chicken broth
• 2 cloves, minced garlic
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 lb sliced okra and cook for 3 minutes, stirring occasionally.
4. Step 4: Add 2 tbsp smoked tomato paste, 1/2 cup diced red bell pepper, 1 cup corn kernels, and 1 cup chicken broth.
5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper.
6. Step 6: Bring to a simmer, cover, and cook for 15 minutes until okra is tender and flavors meld.