Southwestern Calico Corn
Peppers, cumin and chili powder are a natural combination with corn and hominy (dried corn that's had its hull removed).
From EatingWell: June/July 2006
Yield: 6 servings, 2/3 cup each
Active Time: 25 minutes
Total Time: 25 minutes
- 1 tablespoon canola oil
- 1 poblano pepper, diced
- 1 small red bell pepper, diced
- 2 cups fresh corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 14-ounce can hominy, rinsed (see Ingredient Note)
- Heat oil in a large nonstick skillet over medium-high heat. Add poblano pepper, bell pepper and corn, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in chili powder, cumin and salt; cook for 30 seconds more. Add hominy and cook, stirring, until heated through, about 2 minutes more.
- Ingredient Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Mexican or canned-vegetable section of large supermarkets—near the beans.
Nutrition Per serving:
98 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 16 g carbohydrates; 2 g protein; 3 g fiber; 186 mg sodium; 185 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch. 1/2 fat