Spanish Corn Casserole from New York Times Menu Cookbook by Craig Claiborne

Ingredients

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