Okra And Corn Medley

• 2 tsp. olive oil
• 1 medium size onion, chopped
• 1 large garlic clove, minced
• 1 large ripe tomato, chopped
• 1/2 lb. small okra pods (stemmed and trimmed)
• 2 Tbsp. vegetable broth
• 1 tsp. fresh thyme
• 2 c. fresh corn kernels or no salt added canned corn, drained
• 1 small fresh hot chili pepper
• 1/4 tsp. salt (optional)
• 1/8 tsp. ground black pepper

1. In large nonstick skillet, heat oil.
2. Cook onion and garlic until onion is translucent, about 5 minutes.
3. Add tomato, okra, broth and thyme.
4. Cook about 10 minutes.
5. Stir in corn, chili pepper, salt (if desired) and black pepper.
6. Cook about 5 additional minutes or until of desired tenderness.
7. Yields 4 servings.
8. Contains 133 calories, 3 grams fat.

olive oil, onion, garlic, tomato, okra pods, vegetable broth, fresh thyme, corn kernels, hot chili pepper, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567466 (may not work)