Zesty Southwestern Hominy and Corn Medley
This vibrant Zesty Southwestern Hominy and Corn Medley brings together the delightful flavors of roasted poblano chiles, fresh herbs, and a medley of wholesome ingredients. As someone who adores the comforting texture of hominy, I've crafted this dish as a perfect accompaniment to any meal, especially during gatherings or casual dinners. The rich aroma of cumin and the zest of lime invigorate the senses, while the tender corn and hominy provide a satisfying bite. Ready in just a matter of minutes, this dish is not only delicious but also a nutritious choice for those wanting to embrace a healthier lifestyle, making it a staple at my dinner table.
4
Servings
60
Calories
12
Ingredients
Ingredients
Poblano chiles
2 medium (charred, peeled, seeded, and chopped)
Vegetable oil
1 tablespoon (to heat in skillet)
Red onion
1 small (chopped)
Garlic cloves
2 (finely chopped)
Cumin
1/2 teaspoon (ground)
Epazote or oregano
1/2 teaspoon (dried)
Hominy
1 (15 ounce) can (drained)
Frozen corn
1 (10 ounce) bag (thawed)
Salt
to taste (to season)
Fresh cilantro
3 tablespoons (chopped)
Lime juice
1 1/2 tablespoons (freshly squeezed)
Lime
1 (cut into wedges for serving)
Instructions
1
Begin by removing the frozen corn from the freezer to allow it to defrost.
2
Roast the poblano chiles by placing them directly over a gas flame on your stove. Keep them over the flame until the skin is charred and blistered on all sides, turning as needed with long tongs or padded fingers. This should take about five minutes. Once charred, place the peppers in a resealable bag and seal it to let them steam for about ten minutes. Once cooled, peel the skin, remove the seeds, and roughly chop the chiles.
3
In a non-stick skillet, heat the vegetable oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until the onions are soft and translucent.
4
Stir in the finely chopped garlic along with cumin and your choice of epazote or oregano. Allow it to cook for an additional 30 seconds until fragrant.
5
Add the thawed corn and drained hominy to the skillet, stirring occasionally, and cook for about 2 minutes until well combined.
6
Incorporate the roasted poblano chiles into the mixture and season with salt to taste. Continue cooking for another 2-3 minutes or until everything is heated through.
7
Once cooked, remove the skillet from heat and mix in the fresh cilantro and freshly squeezed lime juice for an extra layer of flavor.
8
Serve warm, garnished with lime wedges to squeeze over the top just before enjoying your dish.
Nutrition Information
1.75g
Fat
10.5g
Carbs
1.5g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Southwestern Hominy and Corn Medley?
It is a vibrant southwestern-inspired side dish featuring roasted poblano chiles, hominy, and corn seasoned with cumin, lime, and fresh cilantro.
How many servings does this recipe provide?
This recipe makes 4 servings.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
Is the Southwestern Hominy and Corn Medley gluten-free?
Yes, based on the ingredients provided, this recipe is gluten-free.
How many calories are in one serving?
Each serving contains approximately 60 calories.
How much fat is in a serving of this dish?
There is 1.75g of fat per serving.
How many carbohydrates are in one serving?
There are 10.5g of carbohydrates per serving.
What is the fiber content per serving?
Each serving provides 2g of fiber.
How much protein does this dish offer?
This dish contains 1.5g of protein per serving.
How do I roast the poblano chiles?
Place them directly over a gas flame until the skin is charred and blistered, then steam them in a sealed bag for ten minutes before peeling.
What should I do if I don't have a gas stove to roast peppers?
While the recipe specifies a gas flame, you can typically roast peppers under a broiler until charred if a gas flame is unavailable.
Can I substitute epazote in this recipe?
Yes, if you do not have epazote, you can use dried oregano as an alternative.
What type of onion is used in this medley?
The recipe calls for one small red onion, chopped.
Do I need to thaw the corn before cooking?
Yes, you should allow the frozen corn to defrost before adding it to the skillet.
How do I prepare the hominy?
You should use one 15-ounce can of hominy and ensure it is drained before cooking.
How much garlic is required?
The recipe requires 2 cloves of garlic, finely chopped.
How long do I sauté the onions?
Sauté the red onion for 2-3 minutes until soft and translucent.
When should I add the lime juice?
Add the lime juice after removing the skillet from the heat to preserve its fresh flavor.
How much lime juice is used in the recipe?
The recipe uses 1.5 tablespoons of freshly squeezed lime juice.
Is this dish considered a main course or a side dish?
It is categorized as a side dish.
Is this recipe good for Weight Watchers?
Yes, it is tagged as a Weight Watchers-friendly recipe.
What fresh herbs are used in the dish?
The dish uses 3 tablespoons of chopped fresh cilantro.
How long does the entire cooking process take?
The dish is quick to prepare, taking about 15-20 minutes of active cooking and prepping time.
How should the dish be garnished?
Serve the medley warm, garnished with lime wedges for extra squeezing.
What type of skillet is recommended?
A non-stick skillet is recommended for heating the oil and sautéing the ingredients.
How much cumin is added?
The recipe calls for 1/2 teaspoon of ground cumin.
What is the recommended amount of salt?
Salt should be added to taste.
How long should the garlic and spices cook?
Cook the garlic, cumin, and herbs for about 30 seconds until they become fragrant.
Can I use fresh corn instead of frozen?
Yes, you can substitute fresh corn for the 10-ounce bag of frozen corn if preferred.
What is the primary texture of this dish?
The dish features a satisfying bite from the tender corn and the unique, comforting texture of hominy.