6 ears corn
2 c. cut-up okra (about 1 lb.)
1/3 c. butter
1 tbsp. butter
3 med. tomatoes, chopped
1 tbsp. sugar
1 1/2 tsp. salt
1/4 tsp. pepper

Cut corn from cobs (about 4 cups). Cook and stir okra in 1/3 cup butter in 12 inch skillet over medium heat until tender, about 7 minutes. Add corn and 2 tablespoons butter. Cook, uncovered, until tender, 10 to 12 minutes. Stir in remaining ingredients. Cook, uncovered, until tomatoes are hot, about 3 minutes. Serves 8.

Two cans (about 16 ounces each) whole kernel corn, drained, can be substituted for the fresh corn.

One package (10 ounces) frozen okra can be substituted for the fresh okra. Rinse under running cold water to separate, cut crosswise into slices. Cook as above.