6 ears corn
2 c. cut up okra
1/4 c. butter
2 tbsp. butter
3 med. tomatoes, chopped
1 tbsp. sugar
Salt & pepper to taste

Shuck corn. Wash and remove silk. Cut corn from cob. Cook and stir okra in 1/4 cup butter in large skillet over medium heat until tender, about 7 minutes. Add corn and 2 tablespoons butter. Cook uncovered until tender, 10-12 minutes. Stir in remaining ingredients. Cook uncovered until tomatoes are done, about 10 minutes.