As much as I love and endeavor to make the most of seasonal foods, I get antsy/nostalgic/cravings about and for the foods of the seasons I am distinctly not in.
Come the first break in a mid-summer heat wave, you’ll find me putting together a roasted squash soup and all of the bread things to dip in it.
Likewise, after all of the stodginess of holiday fare, I’d give my left arm for potato salad and corn on the cob and BBQ anything.
My hankering was furthered by the great big can of hominy I’ve had sat in the pantry for a few weeks.
Sorry, I haven’t found the stuff without going to the big city in eons, so I’m totally stoked to now have a decent, in-town hominy dealer even if the first hit wasn’t free.
It has so many uses, my favourites being an alternative to noodles in poultry soups (hominy doesn’t go all soggy and gross) and this salad that I turned into a casserole to go with not quite BBQ wings.
What you need:
- 1, 25 oz can white hominy, well-drained
- 1 red onion, finely chopped
- 2 red peppers, finely chopped
- 1 cup cilantro, finely chopped
- 1 tsp ground cumin
- 1/2 cup sour cream
- 1 cup shredded cheddar or Monterey Jack
What you do:
- If you want to make this a salad, omit the cheese and toss everything together in a large bowl with a squeeze of lime juice and call it a day.
- To go ahead making a casserole, preheat oven to 400.
- Toss everything but the cheese in a large bowl until well combined.
- Transfer to a lidded, oven-safe dish and bake, covered, for 20 minutes.
- Remove the lid and bake for another 20 Minutes.
This could be served as a pretty nutritionally complete vegetarian main dish by adding a can of black beans, kidney beans or chick peas and two more tablespoons of sour cream.
This can also be veganized by repalcing the sour cream with a nut butter (preferably one that is light in colour to maintain the pretty factor), plus 2 tbsp lime or lemon juice and replacing the cheese with vegan cheese or omitting it altogether.