Spanish Corn Casserole

Name: Spanish Corn Casserole
Yield: 4 to 6 Servings
Ingredients: ½ cup olive oil; 2 egg yolks; ½ cup pimiento-stuffed green olives, chopped; 2 cups fresh corn, cut from the cobs (about 4 ears); 1 medium tomato, chopped; 1½ cups finely chopped green peppers; ½ cup finely chopped onion; 1 tablespoon sugar; ½ teaspoon freshly ground black pepper; 2 hard-cooked eggs, chopped; ¼ teaspoon ground thyme

Preparation info

4 to 6
Servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ cup olive oil
½ cup finely chopped onion
1½ cups

Stew
Gluten-free
Vegetarian

Method

Preheat oven to moderate (350°F.).
Heat half of the olive oil. Add half of the onion and one cup of the green peppers. Cook until the onion is ten