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Photo of Skillet-on-the-grill sautéed hominy by WW

Skillet-on-the-grill sautéed hominy

1
Points® value
Total Time
39 min
Prep
25 min
Cook
14 min
Serves
8
Difficulty
Easy
Feel free to use any fresh, colorful vegetables in this recipe.

Ingredients

Olive oil

2 tbsp(s)

Red onion

1 medium, thinly sliced

Zucchini

1 medium, finely diced

Uncooked summer squash

1 medium, finely diced

Ground cumin

1½ tsp(s)

Kosher salt

2 tsp(s)

Canned yellow hominy

30 oz, rinsed and drained

Lime zest

2 tsp(s)

Fresh lime juice

2 tbsp(s)

Garlic

3 clove(s), large, minced

Bell pepper

1 cup(s), red, seeds and ribs discarded, finely diced

Instructions

  1. Set a large cast-iron skillet on a grill (or stovetop), then turn the heat to high. When the pan is hot, add oil and onion; cook, stirring a few times, until onion begins to soften and brown in spots, 2 minutes.
  2. Add garlic, zucchini, squash, pepper, cumin and salt; cook, stirring, until vegetables are softened and browned in spots, 10 minutes. Add hominy; cook, stirring, just to warm hominy, 2 minutes.
  3. Remove skillet from heat and stir in lime zest and juice; serve immediately.
  4. Serving size: 3/4 c

Notes

You can substitute fresh (or frozen) corn kernels, cooked brown rice or quinoa for the hominy (could change the recipe's Points Value).

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