Corn and hominy with roasted poblanos

Points® value
Total Time
48 min
15 min
18 min
This unique fresh-and-dried-corn combo accented with poblano chiles, cumin, and lime makes a simple and delicious side dish for any meal. If you’ve got fresh tomatoes on hand, chop one and add it during the last minute of cooking to add even more flavor and color.


Poblano chile pepper

2 medium

Olive oil

1 Tbsp

Red onion

1 small, chopped


2 clove(s), minced

Ground cumin

1 tsp

Dried oregano

½ tsp

Canned hominy

15½ oz, white variety, rinsed and drained

Corn on the cob

3 ear(s), medium, kernels removed with a knife

Table salt

½ tsp


2 Tbsp, chopped fresh

Fresh lime juice

1 Tbsp


  1. To roast poblanos, preheat broiler. Line medium rimmed baking sheet with foil. Place poblanos on foil. Broil 5 inches from heat, turning often, until skins blister, about 10 minutes. Transfer poblanos to counter and wrap in foil. Let stand 15 minutes. When cool enough to handle, peel blackened skin off poblanos. Remove seeds and membranes; chop poblanos and set aside.
  2. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic, cumin, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Add hominy, corn, salt, and chopped poblanos; cook, stirring occasionally, until heated through, about 4 minutes.
  3. Remove from heat and stir in cilantro and lime juice.
  4. Serving size: 2/3 cup