Skillet Corn Relish

purchased from the Parnell Estate in Canton, Texas
Notation on card indicates this was a family favorite. Dated 1957. I make
this every summer when the corn is fresh. I can't make enough for my
family and friends. It gets gobbled right up.

2 medium white onions, sliced
1 medium red onion, chopped
1 medium green pepper, cut in 1/2 inch strips
1 medium red pepper, cut in 1/2 inch strips
1 large jalapeno pepper, finely chopped
1 clove garlic, crushed
3 tablespoons olive oil
2 cups fresh corn
2 large fresh tomatoes, peeled and chopped
1/2 teaspoon chili powder
1/2 teaspoon granulated salt
2 teaspoons freshly ground black pepper
1/2 cup stuffed olives, thinly sliced

Saute the onions, peppers, jalapeno pepper and garlic in olive oil until
tender. Stir in corn, tomatoes, chili powder, salt and pepper. Cover and
simmer for 15 minutes. Stir in the olives and heat thoroughly. Serves 6.

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