Sweet Hominy Simple Side Dish
Preparation time: 15 Minutes
Serves: 4-6 People Ingredients:
1 28 oz Can Yellow hominy
2 Tbs Butter (or more)
¼ Cup Maple syrup (light amber) Preparation:
Open and drain hominy well. Melt butter in a skillet and add the hominy. Warm through and top with the maple syrup. Reduce until syrup begins to thicken slightly and form a glaze. Serve immediately. Note: Please use real maple syrup for the delicate flavor it imparts to this recipe. This also makes a wonderful side dish for Thanksgiving.
I -seriously- take a sharp knife and slice the kernels off the cob before eating.
When I wore braces, lo those many years ago, I couldn’t eat corn off the cob and had to cut it off. Since that experience, I truly feel you get more corn that way -though my SO vehemently disagrees, it’s less messy and I don’t have to go running to the dental floss immediately after eating. (Yes, I know it takes the “fun” out of it, what can I say.)
From there, season to taste with a dab of butter, salt and pepper and dig in.
Minlokwat, I do the same thing. Not because I wore braces, worse… it’s because I’m AR and I got this thing about not eating with my hands. My love for fresh corn outweights all those “what the hell ya doing remarks”.
I don’t eat corn on the cob much. How am I supposed to remember? Anyway, wishbone, you asked what you do with hominy. I think hominy is one of those things that should be used in combination with something else. You are right that it has an odd flavor. It does suck in any flavors it is cooked with though. Then it has a great flavor and texture. One use for hominy is menudo. No not that funky latin band, I mean the soup. Mmmmm. Cow stomach, with big corn pieces, beef, and many more succulent additives. I eat it, but not a lot of it. My stomach can’t take much of the cow’s so I don’t push it.