This is a traditional southern recipe. Best, if using fresh summer vegetables, but still a delicious side using frozen vegetables and ripe tomatoes, from the grocery or canned. When using fresh okra, use small to medium sized pods, for tenderness. From Cooking Light Cookbook 1994, with a slight tweak.
Coat a large nonstick skillet with cooking spray; place over medium-high heat, until hot. Add green pepper and onion; sauté 3 minutes, or until tender.
Add corn and water, to vegetables in skillet, stirring well. Cover and cook, over medium heat 5 minutes; stir gently, and cook an additional 5 minutes.
Add chopped tomato with juice and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add okra; cover and simmer 5-7 minutes, or until okra is tender. Makes 12 servings.
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