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

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.

Yields 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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