What's This?
Serving size 6
Total Time


1 Tbsp canola oil1 poblano pepper, diced1 small red bell pepper, diced2 cup fresh corn kernels1 tsp chili powder½ tsp ground cumin¼ tsp salt1 can 14-ounce 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 Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 98
  • Calories from fat 27
  • Total Fat 3gm 5%
  • Monounsaturated Fat 2gm 5%
  • Sodium 186mg 8%
  • Total Carbohydrates 16gm
  • Fiber 3gm 3%
  • Protein 2gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Healthy, Low Calorie, Vegan, Vegetarian, Corn, Bell Pepper, Hot Pepper, Southwestern, Easy, Quick, 30 Minute, Skillet, Entertaining, Summer

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