Makes 6 servings1/4 c olive oil 1 large onion, thinly sliced 2 bay leaves 1/2 tsp each dried thyme, red pepper flakes and basil 1 green pepper, diced 3 large ripe tomatoes, seeded and chopped 2 c small (2-inch) okra pods, whole or sliced 1/2 c water 3/4 tsp salt 1/4 tsp black pepper Kernels from 4 ears corn (about 2 c) 1. In heavy skillet over medium-high, heat oil and add onions, bay leaves, thyme, red pepper flakes, and basil. Cook and stir until onions are limp. 2. Add green pepper; cook until onions are translucent. Add tomatoes, okra, water, salt and pepper. Reduce heat, and simmer uncovered 15 minutes, stirring occasionally. 3. Add corn and cook 5 minutes. Serve hot.