Ingredients

• 6 scallions, chopped
• 1 fresh jalapeño, finely chopped, with seeds
• 1 large green bell pepper, coarsely chopped
• 3 tablespoons unsalted butter
• 1 pound tomatoes, coarsely chopped
• 3 cups corn (from 5 to 6 ears)
• 1/2 pound small fresh okra, trimmed, keeping stem end intact

Instructions

1. 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.
2. Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.