This comforting skillet supper makes a great summertime meal, when field peas, corn, and okra are in season. While fresh veggies are the star of the dish, the country-ham cream, a light yet luxurious sauce, will have you licking your plate. Serve alongside some skillet cornbread and you'll have a meal to remember.

Sheri Castle


Credit: Antonis Achilleos; Prop Styling: Mary Clayton Carl Jones; Food Styling: Chelsea Zimmer

Recipe Summary test

25 mins
1 hr 15 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Cut off corn kernels from ears; scrape corn from cobs to yield about 2 cups total. Set aside kernels and scraped corn; discard cobs.

  • Stir together peas and salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over high, skimming foam that rises to the top. Reduce heat to medium, and partially cover. Simmer until tender, 15 to 25 minutes. Drain; set aside.

  • While peas simmer, cook ham in a small saucepan over medium, stirring often, until slightly browned, about 5 minutes. Add cream and tomato paste, stirring to loosen browned glaze from bottom of pan. Reduce heat to medium, and bring to a simmer; remove from heat. Set aside.

  • Melt butter in a large skillet over medium-high. Add onion; cook, stirring occasionally, until onion starts to soften, about 5 minutes. Stir in corn, peas, and okra. Reduce heat to medium-low; cover and cook, undisturbed, 5 minutes. (Let okra cook a few minutes before stirring to reduce stringiness.)

  • Uncover skillet. Stir in reserved ham-cream mixture, and cook, stirring occasionally, until vegetables are tender and sauce thickens slightly, 10 minutes. Stir in hot sauce and pepper. Stir in basil; serve immediately.