Photo of Skillet-on-the-Grill Sautéed Hominy by WW

Skillet-on-the-Grill Sautéed Hominy

Points® value
Total Time
39 min
25 min
14 min
Hominy is a very flavorful, yet unique ingredient found in traditional Mexican and southern foods. Made from dried kernels of corn that have been treated to make them puff, it has an almost legume-like texture and deep corn flavor. This recipe is full of color and flavors that complement the hominy like sweet corn, zucchini and bell peppers. Feel free to use any fresh, colorful vegetables in this recipe to make it your own. Served hot or cold, this side dish can also be a meatless main. It's a great dish for cookouts and potlucks as it highlights the best of summer vegetables. Serve alongside some grilled chicken or with a nice fillet of salmon.


Extra virgin olive oil

2 Tbsp

Red onion

1 medium, thinly sliced


3 clove(s), minced

Uncooked zucchini

1 medium, finely diced

Uncooked summer squash

1 medium, finely diced

Bell pepper

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

Ground cumin

1½ tsp

Kosher salt

2 tsp

Canned hominy

30 oz, rinsed and drained

Lime zest

2 tsp

Fresh lime juice

2 Tbsp


  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 cup


You can substitute fresh (or frozen) corn kernels, cooked brown rice, or quinoa for the hominy.