Corn Okra Creole

1 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons vegetable oil
2 cups fresh or frozen corn or 1 can (17 ounces) whole-kernel corn
1-1/2 cups fresh sliced okra or 1 package (16 ounces) frozen okra
3 peeled, chopped tomatoes (1-1/2 cups)
1 tablespoon tomato paste
1/4 teaspoon thyme
Salt to taste
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon Tabasco sauce, optional

Saute pepper and onion in oil for 5 minutes. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally.

Add tomatoes, tomato paste, thyme, salt, pepper and Tabasco, if desired; mix thoroughly. Cover and simmer for 3-5 minutes, stirring occasionally. Makes 4-6 servings.