Sautéed Okra, Corn and Tomatoes
- 4 cups Pictsweet frozen Whole Okra
- 2 cups Pictsweet frozen Cut Corn
- 3 tablespoons butter
- 1 can (14.5 oz.) diced, undrained tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
Place frozen okra and corn in a saucepan and cover with water. Place on stove top and bring to a boil. Boil for 3 minutes. Drain. Melt butter in large skillet. Add cooked okra, corn, tomatoes, salt and pepper. Cover and cook mixture over medium heat until vegetables are thoroughly heated, stirring frequently.