Photo of Skillet-on-the-grill sautéed hominy by WW

Skillet-on-the-grill sautéed hominy

1 - 3
PersonalPoints™ per serving
Total Time
39 min
25 min
14 min
Feel free to use any fresh, colorful vegetables in this recipe.


Olive oil

2 tbsp(s)

Uncooked red onion(s)

1 medium, thinly sliced

Uncooked zucchini

1 medium, finely diced

Summer squash

1 medium, finely diced

Ground cumin

1½ tsp(s)

Kosher salt

2 tsp(s)

Canned yellow hominy

30 oz, rinsed and drained

Lime zest

2 tsp(s)

Fresh lime juice

2 tbsp(s)

Garlic clove(s)

3 clove(s), large, minced

Uncooked bell pepper(s)

1 cup(s), red, seeds and ribs discarded, finely diced


  1. Set a large cast-iron skillet on a grill (or stovetop), then turn the heat to high. When the pan is hot, add oil and onion; cook, stirring a few times, until onion begins to soften and brown in spots, 2 minutes.
  2. Add garlic, zucchini, squash, pepper, cumin and salt; cook, stirring, until vegetables are softened and browned in spots, 10 minutes. Add hominy; cook, stirring, just to warm hominy, 2 minutes.
  3. Remove skillet from heat and stir in lime zest and juice; serve immediately.
  4. Serving size: 3/4 c


You can substitute fresh (or frozen) corn kernels, cooked brown rice or quinoa for the hominy (could change the recipe's Points Value).