This favorite Louisianian side dish of corn and okra features the Creole (and Cajun) 'flavor trinity' of green bell pepper, celery and onion...and the ever present tomato, as well.

Corn and Okra Creole

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup chopped celery

2 tablespoons butter

1 1/2 cups fresh white or yellow corn kernels, about 3 ears (or use frozen)

1/2 cup water

2 medium tomatoes, peeled, seeded and chopped

1 1/2 tablespoons tomato ketchup

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried whole thyme

1/4 teaspoon paprika

Pinch ground red pepper or to taste

1 1/2 cups sliced okra

1. In a large skillet, saute green pepper, onion and celery in butter until crisp-tender. Add corn and water; cover and cook for 10 minutes over medium-low heat, stirring occasionally.
2. Add tomatoes and remaining ingredients, except okra. Cover and simmer 10 minutes, stirring occasionally.
3. Add the okra; cover and simmer for 5 minutes or until okra is tender.

Makes 6 servings.