Rose & Joe's

Chef Rose

Chef Joe
Recipe Wednesday
September 19, 2007

Southwestern Calico Corn




1 tbs. Canola Oil

1 Poblano Pepper, diced

1 Red Pepper, diced

2 cups fresh Corn Kernels, frozen corn, thawed

1 tsp. Chili Powder

1/2 tsp. Cumin
1/4 tsp. Salt
1 can (14 oz.) Hominy, rinsed and drained

Heat oil in large non-stick skillet over medium-high heat. Add poblano pepper, bell pepper, and corn. Cook these, stirring occasionally, until tender about 3-5 mins. Stir in chili powder, cumin and salt. Cook 30-60 secs. more. Add hominy and cook, stirring occasionally until heated through, about 2 more mins.

Makes 6 servings (2/3 cup each).

Approx. 98 calories per serving.