Stewed Corn and Tomatoes with Okra
['6 scallions, chopped', '1 fresh jalapeño, finely chopped, with seeds', '1 large green bell pepper, coarsely chopped', '3 tablespoons unsalted butter', '1 pound tomatoes, coarsely chopped', '3 cups corn (from 5 to 6 ears)', '1/2 pound small fresh okra', 'trimmed', 'keeping stem end intact']
Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.
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