Wash okra; pat dry with paper towels. Trim off stems and caps; slice 1/4-inch thick. In a large skillet, heat oil. Saute okra with onion, corn and bell pepper about 5 minutes. Stir in tomatoes thyme oregano, paprika, salt and cayenne pepper. Cook and stir 3 to 5 minutes or until vegetables are tender. Makes 4 to 6 servings. Preparation time: 15 minutes.
wide bowl to show of the color. (International Produce Cookbook and Guide (HPbooks 1989) Marlene Brown)