Minted Hominy

August 2, 2011


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

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Vegetable|Cilantro|Hominy|Mint|5 Ingredients or Fewer|Vegetarian|Gluten-Free|Side

Reviews (4) Questions (0)

4 Reviews

wssmom August 7, 2011
Brilliantly simple -- or simply brilliant!
 
Author Comment
mrslarkin August 10, 2011
Thank you wssmom!!
 
hardlikearmour August 3, 2011
Yum! Glad you figured out a use for your hominy.
 
Author Comment
mrslarkin August 3, 2011
Thanks hla! I prefer this with a fresh cob, but it was fun experimenting with the hominy!