Southwestern Calico Corn - cooking recipe

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

Preparation

Heat oil in a large nonstick skillet over med-high heat.
Add poblano, bell pepper, and corn; cook, stirring occasionally, until just tender, 3-5 minutes.
Stir in chili powder, cumin, and alt; cook for 30 seconds more.
Add hominy and cook, stirring, until heated through, about 2 minutes.
98 calories, 3 g fat, 16 g carb, 3 g fiber.