Categories: Corn, EatingWell, Side Dish, Tex-Mex

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 cup ground cumin
• 1/4 teaspoon salt
• 1 (14 ounce) can hominy , rinsed

Directions

1. Heat oil in a large nonstick skillet over med-high heat.

2. Add poblano, bell pepper, and corn; cook, stirring occasionally, until just tender, 3-5 minutes.

3. Stir in chili powder, cumin, and alt; cook for 30 seconds more.

4. Add hominy and cook, stirring, until heated through, about 2 minutes.

5. 98 calories, 3 g fat, 16 g carb, 3 g fiber.

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