Okra, Corn & Tomatoes by Karen
This recipe is heavily influenced by a dish offered at the old Pink Teacup Restaurant off Bleecker St. in Greenwich Village
  1. In a large skillet or shallow saucepan, heat the olive oil, then add the onions and cook until the onions are translucent
  2. At this point you can add pepper flakes if you want the stew to have more heat
  3. Add the jalapeno pepper, the okra and the bell pepper, cooking until the bell pepper begins to soften
  4. Add the stewed tomatoes and mix with the other ingredients, cooking for another 5 minutes at fairly low heat
  5. Finally, add the corn and cilantro, season it with salt and pepper to taste, cook it all together until the corn is tender, about 5-10 minutes. It should have a stew-like consistency, but not mushy
Recipe Notes

I like to make a little polenta when I cook this dish and spoon the stew over it, adding more chopped cilantro. You could definitely cook a few strips of bacon first, then begin the recipe, stirring crumbled bacon into it. You may prefer grits to polenta, too.