Skillet-on-the-Grill Sautéed Hominy
1
Points®
Total time: 39 min • Prep: 25 min • Cook: 14 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Extra virgin olive oil
2 Tbsp
Red onion
1 medium, thinly sliced
Garlic
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
Instructions
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
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