12 ears corn, husked
9 strips bacon
2 med. onions, sliced
1 jar pimientos
1 pkg. frozen cut okra
1/4 tsp. onion salt, garlic salt & pepper

Cut corn from cobs, scraping off milky flesh; set aside. In large skillet fry bacon; remove and set aside.

Add corn to bacon drippings; stir over high heat until lightly browned. Cover and continue cooking, stirring occasionally, until low popping sound is heard. Stir in onions, pimientos and okra. Cover and stirring occasionally, cook over medium heat 30 minutes. Stir in seasonings, cover and cook 20 minutes. Season to taste. Garnish with bacon.