Active Time

　　45 minutes

　　Total Time

　　1 1/4 hours

　　If you haven't had maque choux — corn and tomatoes stewed together — you're really in for a treat. In this favorite Cajun dish, the corn gains a lush, savory sauciness, while the tomato benefits from the kernels' gentle chew. Here, okra is added and cooked just until tender, bringing its own unique texture to the mix.

　　

Ingredients

Makes 6 servings

　　6 scallions, chopped

　　1 fresh jalapeño, finely chopped, with seeds

　　1 large green bell pepper, coarsely chopped

　　3 tablespoons unsalted butter

　　1 pound tomatoes, coarsely chopped

　　3 cups corn (from 5 to 6 ears)

　　1/2 pound small fresh okra, trimmed, keeping stem end intact

　　

Step 1

Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.

　　

Step 2

Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.