CAJUN CORN SAUTÉ 3 medium ears corn, husked 2 teaspoons olive oil 1 small onion, chopped 1 stalk celery, chopped 1 small green bell pepper, seeded and chopped 1 clove garlic, minced 1 large ripe tomato, seeded and chopped 1 cup okra, trimmed and cut into 1-inch lengths 1/2 teaspoon Cajun seasoning 1/2 cup reduced-sodium chicken broth 1 tablespoon chopped fresh parsley Salt and freshly ground black pepper to taste With a sharp knife, cut corn from cobs. (You should have about 2 cups.)

In a nonstick skillet, heat oil over medium heat. Add onion, celery, bell pepper and garlic; cook, stirring, until vegetables soften and begin to brown, 5 to 7 minutes. Add tomato, okra, Cajun seasoning and corn; cook, stirring frequently, for 10 minutes.

Add chicken broth. Reduce heat to low and simmer, stirring occasionally, until corn is tender, about 10 minutes more. Stir in parsley and season with salt and pepper. Serve hot. (The sauté will keep, covered, in the refrigerator for up to 2 days.)

Makes about 4 cups, for 6 servings.

1 Serving: Calories: 85, Fat: 2g (Saturated: 0.2g), Cholesterol: 0mg, Sodium: 235mg, Carbohydrate: 17g, Protein: 3g.

[Eating Well, July/August 1998]