Source: How to Cook Everything by Mark Bittman
2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish
Place a large, deep skillet or casserole dish over medium heat. Add the oil and heat for 1 minute; add the onion and pepper. Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.
Add the tomatoes, okra, and chili powder; turn the heat to low, and stir. Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).
Uncover and stir in the corn. If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently. If the mixture if fairly dry, cover and cook over low heat for 5 minutes. Garnish and serve.