Corn Picadillo

• 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.

onion, olive oil, green pepper, tomato, corn, italian, currants, oregano, sugar, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6069 (may not work)