Hominy & Elote Salad

By Joan_Z

Ingredients

• 3 tbsp Peanut oil
• 2 ears fresh corn - removed from cob
• 2 cups canned hominy
• 1/2 red bell pepper, diced
• 1/2 small red onion - diced
• 1/4 cup white wine vinegar
• 1 lime juice only
• Salt & Pepper to taste

Preparation

Step 1

Heat peanut oil in large skillet or frying pan over medium-high heat.

Add corn kernels, then hominy; cook until browned. Add pepper and onion, heat until wilted.

Remove mixture from heat, toss with vinegar, lime juice and salt & pepper.

Chill for 2 hours before serving. Can be made a day ahead if desired.