Southern Corn Okra And Tomato Skillet Recipe

6 ears of ripe corn on the cob, kernels cut off
1/4 cup butter (add more if needed)
2 cups fresh okra, cut into circles
1 1/2 cups chopped fresh tomatoes
1 tsp brown sugar
1/2 tsp salt
1/4 tsp black pepper

Put the corn kernels and butter in a large skillet over medium heat and cook until tender, about 5 minutes.

Add the okra to the skillet (add more butter if needed) and continue cooking, stirring often, for another 5 minutes or until okra is crisp-tender.

Add the tomatoes, sugar, salt, and pepper, turn heat to low, and continue cooking for about 10 minutes, stirring often. Serve hot as a side or light lunch.

Will serve 4 to 6.