Ingredients (for 4 servings)
- 2-3 ears fresh corn, shucked
- 1 small jalapeno pepper (optional)
- 2 Tbs avocado (or neutral) oil, divided
- 1 small onion, finely diced
- 1 sweet red pepper, finely diced
- 1 can white or yellow hominy, rinsed and drained
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- juice of 1/2 lime
- 1 Tbs mayo
- 2 Tbs finely chopped cilantro, plus more for serving
- crumbled Cotija cheese for serving (optional)
Method
Lightly oil the shucked corn and char for 2 minutes per side on a grill or in a grill pan on the stove. If using the jalapeno, char it along with the corn. When cooled, use a knife to slice the kernels off and set aside.
Heat a cast iron skillet to medium and then add the remainder of the oil. When oil is hot, add onions and peppers and saute for about 5 minutes until soft, but not too browned.
Add chili powder and salt and mix thoroughly. Reduce heat to medium-low and fold in corn kernels and hominy, being careful not to break the nuggets. Add sliced jalapenos to taste, if using. Cook for about 5 minutes to meld the flavors.
Add mayo, lime juice, and cilantro, gently tossing to coat. Keep warm until serving with more cilantro and a sprinkle of cheese.
Foodishness 