Here's a very southern recipe that reminds me of summers at Edisto. Not many ingredients, not much work, but I love it. We serve over white rice usually. The below recipe is what my mom gave me, and it makes A TON. You probably want to 1/4 this.
What you need:
1 pound of okra
8 ears of corn
8 ripe tomatoes
Onions (optional)
S&P
Better than Boullion Ham Base (I had no idea what that was so I included a picture below.)
What you need to do:
Strip the ears of corn, and chop the tomatoes, onion, and okra. Put in a big water with ham broth, and enough water to cover. Bring to a boil. Then cover and put on low for 1.5 to 2 hours or until the okra is tender.
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