Fresh Corn and Hominy Sauté
Jami Nolen, Nutrition Program Associate
July 31, 2011
Yield
Makes 6 servings
Ingredients
- 1 tablespoon canola oil
- 1 poblano pepper, diced
- 1 small red bell pepper, diced
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 2 cups fresh corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 14-ounce can hominy, rinsed
- chopped cilantro (optional)
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add poblano pepper, bell pepper, onion, garlic and corn; 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. Top with chopped cilantro.
Nutrition Information
98 calories
3 g fat (0 g sat, 2 g mono)
0 mg cholesterol
16 g carbohydrates
2 g protein
3 g fiber
186 mg sodium
185 mg potassium
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
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Last update: Wednesday, August 03, 2011
