Spanish Corn Casserole

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup olive oil
  • ½ cup finely chopped onion
  • cups finely chopped green peppers
  • 1 medium tomato, chopped
  • 2 cups fresh corn, cut from the cobs (about 4 ears)
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon sugar
  • 2 egg yolks
  • ½ cup pimiento-stuffed green olives, chopped
  • ½ cup seedless raisins
  • 2 hard-cooked eggs, chopped
  • ¼ teaspoon ground thyme


    1. Preheat oven to moderate (350°F.).

    2. Heat half of the olive oil. Add half of the onion and one cup of the green peppers. Cook until the onion is tender. Add the tomato and cook for ten minutes. Add the corn, black pepper, sugar and egg yolks and cook, stirring occasionally, for ten minutes longer.

    3. Meanwhile, heat the remaining olive oil. Add the remaining onion and green pepper. Cook until the onion is tender. Add the olives, raisins, eggs and thyme; mix well.

    4. Spread half the corn mixture in the bottom of a greased one-and-one-half-quart baking dish. Top with the olive mixture, then with the remaining corn mixture. Garnish with additional olives. Bake for twenty minutes.