Southwestern Calico Corn

By KSmitherman

Ingredients

• 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

Details

Adapted from eatingwell.com

Preparation

Step 1

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.