Corn Picadillo Recipe

Name: Corn Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Corn Picadillo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Picadillo

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