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Corn with Okra and Tomatoes



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


  1. Cut corn from cobs (about 4 cups).
  2. Cook and stir okra in 1/3 cup butter in 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.

Yield: 8 servings

* 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.


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