Minted Hominy

By • August 2, 2011 • 6 Comments

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Author Notes: Inspired by a can of hominy that I impulse-purchased. Adapted from The Wednesday Chef's blog post about Julia Moskin's Caramelized Corn with Fresh Mint.

Sconeman said “it tastes like popcorn.” Minty popcorn. Alternately, use regular canned corn, if you'd like, or a fresh ear of corn.
mrslarkin

Serves 1 or 2

  • 1 tablespoon unsalted butter
  • one 10-ounce can hominy, or plain canned or frozen corn, or fresh kernels cut from 1 cob (just over a cupful)
  • 1 tablespoon finely chopped fresh mint, or cilantro, or both
  • kosher salt to taste
  1. Place canned hominy or corn in a colander. Rinse and drain well.
  2. Heat butter in a sauté pan over medium heat. Add hominy, or corn. When heated through, and hominy/corn starts to pick up a tiny bit of color, remove to a serving bowl. Toss with fresh chopped mint, or cilantro, or both.
  3. Taste for salt. Serve warm.
Jump to Comments (6)

Tags: hominy, minty corn, serves one

Comments (6) Questions (0)

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Me

about 3 years ago wssmom

Brilliantly simple -- or simply brilliant!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you wssmom!!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I would like this with both the hominy and fresh corn, It sounds so wonderful.

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh thank you sdebrango!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Glad you figured out a use for your hominy.

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks hla! I prefer this with a fresh cob, but it was fun experimenting with the hominy!