Wednesday, May 27, 2015

Southwestern Calico Corn


1 tbsp. canola oil
1 whole pepper, poblano chili, diced
1 small red bell pepper, diced
2 cups fresh corn kernels
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
14 oz, hominy, rinsed 

      Heat oil in a large nonstick skillet over medium-high heat.  Add poblano pepper, bell pepper and corn; cook, stirring occasionally, until just tender, 3 - 5 minutes.  Stir in chili powder, cumin and salt; cook 30 seconds more.  Add hominy and cook, stirring, until heated through, about 2 minutes more.

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