Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Okra, stems and tips
-removed
3 lb Tomatoes, skinned and seeded
8 Ears fresh corn
-OR
4 c Frozen corn kernels
2 tb Unsalted butter
2 tb Safflower oil
4 c Onions, coarsely chopped
1 tb Salt or to taste
Freshly ground pepper

This classic Southern combination is from "Lee Bailey's Country
Weekends" (Clarkson Potter).

1. Cut okra into 1/4" rounds, discarding tops. There should be about 6
cups.

2. Put tomatoes in stainless or enameled pan and cook slowly for half
an hour. Do not scorch. Drain any liquid. There should be about 2
cups.

3. Cut corn from cob with sharp knife or defrost frozen corn.

4. Heat butter and oil in a skillet. Add okra and onions. Cook until
onions are wilted and okra has begun to brown at edges, 10-15
minutes. Turn often, add reduced tomatoes and salt, and cook 5
minutes.

5. Add corn and cook 3-4 minutes. Season to taste.

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