Peppers, cumin and chili powder are a natural combination with corn and hominy (dried corn that's had its hull removed).

Makes 6 servings, 2/3 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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 teaspoon ground cumin
1/4 teaspoon salt
1 14-ounce can hominy, rinsed (see Ingredient Note)

Heat oil in a large nonstick skillet over medium-high heat. Add poblano pepper, bell pepper and corn, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in chili powder, cumin and salt; cook for 30 seconds more. Add hominy and cook, stirring, until heated through, about 2 minutes more.

NUTRITION INFORMATION: Per serving: 98 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 16 g carbohydrate; 2 g protein; 3 g fiber; 186 mg sodium; 185 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Vitamin A (15% dv).
Exchanges: 1 starch, 1/2 fat; 1 Carbohydrate Serving.

TIP: Ingredient Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Mexican or canned-vegetable section of large supermarkets—near the beans.

i had a can of hominy sitting in my cupboard and this sounded good so i decided to try it and was hugely dissappointed--i found it to be horribly bland--and if i were to ever attempt it again, i'd add garlic, cilantro and a few squeezes of lime--in fact, i am honestly surprised those ingredients were not included in the recipe since they seem like a natural addition to create more flavor.

Anonymous, brooklyn, ny

With freshly picked corn and red pepper from our garden, this dish was an excellent summer addition to marinated, grilled steak strips. We enjoyed the simplicity of preparation and the full flavor

Anonymous, Eugene, OR

It seemed like it might be a bit bland so I added a few chopped scallions with the peppers and corn, and I substituted a can of black beans for the hominy. I would make it this way again.

Amalia, San Francisco, CA

I liked it. I did add half a chopped onion to the vegetables, and about 1/2 t of chipotle chili pepper to the chili powder. I also deglazed the pan with a little water and then let it cook out mostly. It went nicely with the maple chili pork tenderloin.

Anonymous, Waco, TX

This was excellent! Grilling the corn gives it a wonderful flavor as do the spices and peppers. No one notices the hominy but it is delicious as well. I grilled the corn the day before so it could cool down.

Cheri, GA