Sauteed Okra with Tomato and Corn

• 1/2 pound fresh okra
• 1 medium vine-ripened tomato
• 1 small onion
• 1 ear corn
• 1 1/2 tablespoons vegetable oil
• 1/2 cup water
• 1/2 teaspoon Worcestershire sauce

1. Cut okra into 1/2-inch-thick slices.
2. Peel and chop tomato.
3. Cut onion into thin slices and cut corn from cob.
4. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes.
5. With a slotted spoon transfer okra to a bowl.
6. Add remaining tablespoon oil to skillet and saute onion, stirring, until it begins to soften.
7. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes.
8. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes.
9. Stir in okra with salt and pepper to taste and cook until heated through.

okra, tomato, onion, corn, vegetable oil, water, worcestershire sauce

Taken from www.epicurious.com/recipes/food/views/sauteed-okra-with-tomato-and-corn-100755 (may not work)