Sauteed okra tomatoes & corn Recipe

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Sauteed okra tomatoes & corn

Artist:	_	Yield:	8
Categories:	Cereals, Corn, Tomatoes, Vegetables	Rating:	0
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Ingredients:

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

Procedures:

1	This classic southern combination is from "lee bailey"s country weekends" (clarkson potter).
2	Cut okra into ? rounds, discarding tops.
3	There should be about 6 cups.
4	Put tomatoes in stainless or enameled pan and cook slowly for half an hour.
5	Do not scorch.
6	Drain any liquid.
7	There should be about 2 cups.
8	Cut corn from cob with sharp knife or defrost frozen corn.
9	Heat butter and oil in a skillet.
10	Add okra and onions.
11	Cook until onions are wilted and okra has begun to brown at edges, 10-15 minutes.
12	Turn often, add reduced tomatoes and salt, and cook 5 minutes.
13	Add corn and cook 3-4 minutes.
14	Season to taste.