INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
5 ears of corn, cut off the cob
1/2 cup onion, finely chopped
1 clove elephant garlic
3 inches of cubanelle pepper, minced
12 okra pods, 3-4 inches long, chopped
2 large plum tomatoes, seeded, diced

DIRECTIONS
Melt butter with olive oil in heavy saucepan over medium heat. Add corn and sauté, stirring
occasionally, for 15 minutes. Add onion and cook another 3 minutes, then stir in garlic, pepper
and okra. The pan bottom will start to get brown, but just keep stirring more often—the heat
and browning is making the veggies sweet and tender. Let cook until okra is just tender, then
stir in tomatoes. Continue to cook until everything is tender, about 3-5 minutes. Take off the
heat and serve immediately or pour into a lidded casserole and bake covered for 30 minutes.

Copyright © 2008 Stefanie Samara Hamblen