Corn with Okra and Tomatoes

Yield: 8 servings

Ingredients

• 6 ears corn*
• 2 cups cut-up okra**
• 1/3 cup butter
• 2 tablespoons butter
• 3 medium tomatoes, chopped
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper

Instructions

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

Notes

* 2 (16 ounce) cans whole kernel corn, drained, can be substituted.

** 1 (10 ounce) package frozen okra can be substituted. Rinse under running cold water to separate; cut crosswise into slices. Cook as directed above.