Corn Picadillo

Name: Corn Picadillo
Ingredients: 4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup); 1 teaspoon olive oil; 5 ounces whole green pepper or 4 ounces chopped, ready-cut pepper (1 cup); 1 large ripe tomato; 3 or 4 ears of corn, or 2 cups frozen corn kernels; 8 French, Italian or Greek black medium olives; 2 tablespoons currants or raisins; A few sprigs oregano to yield 1 tablespoon chopped; 1 teaspoon sugar; Freshly ground black pepper to taste

10 ingredients

9 steps

Ingredients

4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
1 teaspoon olive oil
5 ounces whole green pepper or 4 ounces chopped, ready-cut pepper (1 cup)
1 large ripe tomato
3 or 4 ears of corn, or 2 cups frozen corn kernels
8 French, Italian or Greek black medium olives
2 tablespoons currants or raisins
A few sprigs oregano to yield 1 tablespoon chopped
1 teaspoon sugar
Freshly ground black pepper to taste

Directions

1

Chop whole onion.
2

Heat a large nonstick pan until it is very hot.
3

Reduce heat to medium high, and add oil.
4

Saute onion until it softens and browns.
5

Wash, seed and chop whole pepper, and add to onion as it cooks.
6

Wash and trim tomato, and cut into small chunks; shuck corn, and scrape kernels from ears; remove pits from olives; add the tomato, corn and olives to the pan along with the currants or raisins, and continue cooking over medium heat.
7

Wash, dry and chop oregano, and add to pan along with sugar and black pepper.
8

Continue to cook a couple of minutes, until corn is cooked.
9

Serve with chicken.