Spicy Southwestern Corn

Prep: 5 min
Cook Time: 9 min
Total: 14 min
Serving: 4 Servings

This spicy side dish is made with both fresh corn and hominy, which is dried corn that has had its hull removed.

Place the olive oil in a large sauté pan and heat over medium-high heat.
Add the poblano pepper, bell pepper and corn and sauté for 5 minutes, stirring frequently.
Sprinkle in the chili powder, cumin and the salt and cook for an additional 1 minute, and then add the hominy and cook for 2 minutes more. Serve warm.