6 ears corn
2 c. cut-up okra
1/4 c. butter or margarine
2 Tbsp. butter or margarine
3 medium tomatoes, chopped
1 Tbsp. sugar
salt and pepper to taste
Shuck corn. Wash and remove silk. Cut corn from cob.
Cook and stir okra in 1/4 cup butter in large 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 done, about 10 minutes.
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