Hominy And Corn Recipe

Prepare ingredients

Drain the canned hominy in a colander and rinse under cold water. If using fresh corn, cut kernels off the cobs. Finely dice the onion and mince the garlic.

Heat a large skillet or sauté pan over medium heat. Add the butter and let it melt until foamy.

Add the diced onion to the skillet and cook, stirring occasionally, until translucent and beginning to soften, about 4–5 minutes.

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Sprinkle the flour over the onion and garlic, stirring constantly to make a roux. Cook the flour for 1 minute to remove the raw taste.

Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Continue stirring until the mixture thickens slightly, about 1–2 minutes.

Add the drained hominy and corn kernels to the skillet. Stir to combine and bring the mixture to a gentle simmer.

Pour in the half-and-half or milk, stirring to incorporate. Simmer gently, uncovered, for 6–8 minutes until the corn and hominy are heated through and the mixture has thickened to a creamy consistency. Stir occasionally to prevent sticking.

Season with salt and freshly ground black pepper. Taste and adjust seasoning as needed.

If using smoked paprika, add it when you add the salt and pepper so the smoky flavor melds with the mixture.

If adding cooked bacon or chorizo, fold it into the skillet in the last 2 minutes of cooking to warm through.

Remove the skillet from the heat. Stir in half of the chopped cilantro or parsley and, if using, sprinkle the grated cheese over the top so it melts into the warm hominy and corn.

Transfer to a serving bowl or serve directly from the skillet. Garnish with remaining herbs and lime wedges on the side for squeezing over individual portions.