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

Shuck corn; wash and remove silk. Cut corn from cobs. 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.