Stewed Corn and Tomatoes with Okra

Ingredients

• 3 cups regular corn (from 5 to 6 ears)
• 1 large bell pepper green coarsely chopped
• 1  jalapeño fresh with seeds finely chopped
• 0.5 pound okra fresh trimmed
• 6  scallions chopped
• 1 pound tomatoes coarsely chopped
• 3 tablespoons butter unsalted

Equipment

• frying pan

Directions

1. Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
2. Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.