Southwestern Calico Corn

• 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)

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

canola oil, pepper, red bell pepper, corn kernels, chili powder, ground cumin, salt, hominy

Taken from allrecipes.com/recipe/southwestern-calico-corn/ (may not work)