Recipe - Fresh Corn And Tomato Stew

3 Ears fresh corn
3 Fresh tomatoes
1 cup Fresh okra
1 tablespoon Butter
One fourth cup Chopped green onions,
including green part
1 Clove garlic, chopped fine
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
1 teaspoon Sugar
1 tablespoon Minced fresh parsley

1. Prepart the vegetables: cut the corn kernels from the cobs and scrape
the corn milk from the cobs. Stem the tomatoes and cut them into small
cubes. Wash the okra and thinly slice it. Set the vegetables aside.

2. In a heavy skillet, melt the butter over mediumhigh heat. Add the
onions and garlic and saute until wilted, about 5 minutes, stirring
occasiionally. Add the corn, tomatoes, okra, and all remaining ingredients.
Reduce heat to medium and cook, stirring frequently, for 10 minutes. Reduce
heat to low, cover, and cook for 15 minutes more, stirring occasionally.
Serve at once, garnished with additional parsley if desired.

Recipe by: Dori Sanders' Country Cooking Posted to TNT Prodigy's Recipe
Exchange Newsletter by Susie Mundy smundy@mindspring.com on Jul 8, 1997