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Southwestern Calico Corn

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  6 servings, 2/3 cup each
Peppers, cumin and chili powder are a natural combination with corn and hominy (dried corn that's had its hull removed).
RECIPE INGREDIENTS
1 tablespoon  canola oil
1   poblano pepper, diced
1   small red bell pepper, diced
2 cups  fresh corn kernels
1 teaspoon  chili powder
1/2 teaspoon  ground cumin
1/4 teaspoon  salt
1 14-ounce can  hominy, rinsed (see Ingredient Note)

Tip: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Mexican or canned-vegetable section of large supermarkets—near the beans.
Southwestern Calico Corn Recipe at Cooking.com
DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat. Add poblano pepper, bell pepper and corn, and 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, 2/3 cup each
Calories: 98
Sodium: 186mg
Fiber: 3g
Carbohydrates, Total: 16g
Protein: 2g
% Cal. from Fat: 28%
Fat. Total: 3g
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