6 scallions (chopped)
1 jalapeno chilies (fresh, finely chopped, with seeds)
1 green bell pepper (large, coarsely chopped)
3 tablespoons unsalted butter
1 pound tomatoes (coarsely chopped)
3 cups corn (from 5 to 6 ears)
1/2 pounds okra (small fresh, trimmed, keeping stem end intact)
- Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
- Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.