Corn Picadillo
- Total Time
- 30 minutes
- Rating
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Ingredients
- 4ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
- 1teaspoon olive oil
- 5ounces whole green pepper or 4 ounces chopped, ready-cut pepper (1 cup)
- 1large ripe tomato
- 3 or 4ears of corn, or 2 cups frozen corn kernels
- 8French, Italian or Greek black medium olives
- 2tablespoons currants or raisins
- A few sprigs oregano to yield 1 tablespoon chopped
- 1teaspoon sugar
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
340 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 11 grams dietary fiber; 22 grams sugars; 10 grams protein; 118 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion.
- Step 2
Heat a large nonstick pan until it is very hot. Reduce heat to medium high, and add oil.
- Step 3
Saute onion until it softens and browns.
- Step 4
Wash, seed and chop whole pepper, and add to onion as it cooks.
- Step 5
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.
- Step 6
Wash, dry and chop oregano, and add to pan along with sugar and black pepper. Continue to cook a couple of minutes, until corn is cooked. Serve with chicken.
Private Notes