Sauteed Okra, Tomatoes and Corn

This classic Southern combination is from "Lee Baileys 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip