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Calico Corn #2

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Ethnic Lunch Texas Vegetables Vegetarian


  • 1/2 Stick unsalted butter
  • 1 lg Red bell pepper; finely diced
  • 2 Garlic clove; peeled and minced
  • 1 Fresh jalapeno chile pepper; stemmed and minced
  • 3 c Corn kernels; defrosted frozen
  • 1 cn (20 oz) white hominy; drained
  • 4 Green onion; trimmed and sliced
  • 1/2 ts Salt


In a large skillet over medium heat, melt the butter. Stir in the sweet red pepper, garlic,and jalapeno and cook, stirring once or twice, for 5 minutes. Stir in the corn, hominy, green onions, and salt and cook, covered, stirring once or twice, until heated through, about 4 minutes. Adjust the seasoning and serve immediately.
Per serving: 132 Calories; 1g Fat (5% calories from fat); 5g Protein; 30g Carbohydrate; 1mg Cholesterol; 252mg Sodium
NOTES : Colorful side dish, speedy.
Recipe by: El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr
Posted to MC-Recipe Digest V1 #849 by Lynn Cage <> on Oct 16, 1997