4 slices bacon
1 tablespoon butter
1 1/2 cups of diced onions
3 cups okra, washed, trimmed, and sliced 1/2-inch thick
Salt and freshly ground black pepper to taste
2 1/2 cups corn kernels, freshly cut from the cob
Cook the bacon in a large skillet until crisp. Remove the bacon and reserve, leaving the rendered bacon fat in the skillet. Add the butter and onions and sauté for 2-3 minutes. Then add the okra and season well with salt and a few grinds of black pepper. Cook, stirring frequently, over moderate heat for 8 minutes or so until the okra is just becoming tender. Add the corn kernels and season. Continue cooking, stirring often, until the corn is tender, 3-4 minutes. Taste and correct seasoning if needed. Serve immediately with the reserved bacon slices crumbled over.
