• 24oz of Fresh Corn off the Cob
  • 8oz of Cherry Tomatoes (cut in halves)
  • 5oz of Okra (cut in threes)
  • I Small Bell Pepper (diced)
  • I Medium Onion (diced)
  • 1-2 Garlic Cloves (minced)
  • 1tbs Fresh Rosemary (roughly chopped)
  • 2-3 pinches of Black Pepper
  • 1-2 pinched of Salt
  • 1/4 Cup of Extra Virgin Olive Oil
  • 3tbs of Butter


  1. Pour the 1/4 cup of Extra Virgin Olive Oil into a large skillet (cast iron skillet is perfect for this recipe) on medium heat.
  2. Add the diced onions and the diced bell pepper to the skillet and let it cook until the onions are translucent.
  3. Add the corn and let it cook for about ten minutes. Make sure to constantly stir the ingredients while in the skillet.
  4. Add the okra. Cook for 5mins then add the tomatoes and garlic. The tomatoes will create a little liquid.
  5. Add the butter slowly; it will cause the liquid to thicken. You may not need all the butter. Add the rosemary and black pepper.
  6. Cut the heat down to low and let it simmer for 5-10mins. Add a pinch of salt, stir then taste!!! Enjoy!