4 ears of corn, shucked
1/4 lb. okra
2 lg. tomatoes
1 lg. onion, chopped
1/3 c. vegetable oil
Salt & pepper to taste

Cut in large bowl corn from cob, scrape cob to get milk. Cut and trim okra 1/2" thick. Cut tomatoes. In large skillet, heat oil. Add okra, onions and cook until onions are transparent. Stir in corn and seasoning. Cook over medium heat about 10 minutes. Lower heat and add tomatoes. Cook until tomatoes are tender.