5 Ingredients or Fewer

Simple Minted Hominy

August  2, 2011
4 Ratings
  • Serves 1 or 2
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • wssmom
  • hardlikearmour
  • mrslarkin

4 Reviews

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