Heat the skillet over medium heat for a few minutes. Then add a tablespoon or so of canola oil and heat until warm.
Add the onion and garlic and stir until soft and translucent.
Add the sliced okra and stir for about 5 minutes until just starting to brown a little bit. Keep your heat at medium.
Remove the okra and onion from the skillet and put in a bowl. Set aside. If necessary, add another teaspoon or 2 of canola oil and swirl around the pan. Add the corn, stir and cook for another 5 minutes until it starts to get brown in places.
Add the red pepper flakes and stir.
Add the okra/onion mixture back to the pan and stir until hot again. Season with salt and pepper. Add more red pepper flakes or a dash of Tabasco, if desired.
Serve the sautéed corn and okra from the skillet, if desired.