Spicy Southwestern Corn

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.


  • 1 tablespoon olive 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


  1. Place the olive oil in a large sauté pan and heat over medium-high heat.
  2. Add the poblano pepper, bell pepper and corn and sauté for 5 minutes, stirring frequently.
  3. 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.


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