Succotash With Hominy

• 6 ears unshucked corn on the cob
• 8 tablespoons butter
• 1/2 cup finely chopped green onions or scallions
• 1/2 cup yellow pepper, cored, seeded and finely chopped
• 1/2 cup red pepper, cored, seeded and finely chopped
• 2 cup canned hominy, drained
• 1/2 cup fresh or frozen baby lima beans
• 1/2 cup fresh or frozen field peas or lady peas
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 cup finely minced chives

1. Preheat the oven to 475 degrees.
2. Open up the tops of each ear of corn to expose the silks.
3. Chop off and discard the top of each ear, removing most of the silks.
4. Drop the corn into enough cold water to cover, and let stand 5 minutes.
5. Drain.
6. Reshape the husks and wrap them, two by two, in aluminum foil.
7. Arrange them on a baking sheet and place in the oven.
8. Bake 15 minutes.
9. Shuck the corn, discarding any silks that remain.
10. Cut way the kernels, and set aside.
11. Heat the butter in a casserole, and add the onions and peppers.
12. Cook briefly, stirring, and add the hominy.
13. If fresh beans and peas are used, add them, and cook until tender.
14. If frozen beans and peas are used, run them under the hot water until defrosted.
15. Drain, and add them to the casserole.
16. Add the corn, salt and pepper.
17. Cook, stirring, about 1 minute, and stir in the chives, and serve.

corn, butter, green onions, yellow pepper, red pepper, hominy, beans, peas, salt, freshly ground pepper, chives

Taken from cooking.nytimes.com/recipes/7027 (may not work)