1 (10 oz.) pkg. frozen, sliced okra
1 stick of butter
2 (16 oz.) cans whole kernel corn, drained
2 tbsp. butter
3 large tomatoes, chopped
3 tbsp. sugar
Salt and pepper to taste

Cook and stir okra in 1 stick butter in a large skillet over medium heat until tender. Add corn and 2 tablespoons butter. Cook uncovered until tender. Stir in remaining ingredients. Cook uncovered until tomatoes are hot. Serve.