Corn, Tomatoes, and Okra

1 pound of okra
5 cups of corn kernels (best when fresh cut from the cob)
1/4 cup of vegetable oil
1 teaspoon of salt
1 teaspoon of freshly ground black pepper
1 teaspoon of sugar
1/2 teaspoon of seasoned salt
5 medium tomatoes, cored and cut into wedges
Freshly ground black pepper to taste
Chopped fresh parsley to taste

Clean and cut the okra into 1/3-inch slices.

Heat the oil in a Dutch oven or large, deep skillet.

Add the okra, the corn kernels, the salt, the pepper, the sugar, and the seasoned salt and saute over medium heat until both vegetables are light brown around the edges. Make sure to stir frequently to prevent sticking.

The sauteing will take about 25 minutes.

Add the tomatoes, reduce the heat to low, and simmer for 5 minutes. You want to heat the tomatoes through.

Sprinkle everything with the pepper and the parsley before serving.

Serve from the skillet or Dutch oven.