1 pkg. unbreaded cut okra (fresh is best)
2 whole ears of corn
1/2 c. chopped onion
2 lg. fresh tomatoes or 1 can whole tomatoes
5 pieces bacon, cut into tiny pieces
1/3 c. oil
1/4 c. flour
Salt
Pepper

Place okra in colander and run it under water (this helps coat the okra). Salt and pepper okra, then coat with flour (I always do this in a small brown paper bag just because it coats thoroughly). Heat the oil in a skillet and fry okra until it starts to get light brown (keep a lid on the skillet; not only is it very messy if you don't, it also keeps the okra semi-soft). Put in onion and bacon. Cook until the bacon is brown. Cut the corn off the cob and add to the okra. Simmer about 3 minutes. Add tomatoes (if using fresh, cut into about 6 pieces; if using canned, cut into about 3 - don't add the juice in the can). Don't cook the tomatoes. Just heat through.