This fresh, summery Hominy Salad with Corn and Warm Bacon Vinaigrette is a great summer salad recipe you'll want to make on repeat!

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If you've never cooked with hominy before, I'm here to tell you that you're missing out! Canned hominy is a cost effective and delicious ingredient that I try to keep on hand in my pantry (just like canned beans) to use in skillets, soups, salads and more! It's toothsome texture and mellow corn flavor is a great addition to any recipe you want to bulk up without breaking the bank, and most importantly- it is delicious!

For this Hominy Salad, you'll char the hominy under your oven's broiler, and toss with in an easy warm bacon vinaigrette with fresh corn, tomatoes, feta, and basil! This salad is quick and easy to make, and is the perfect summery side dish- bursting with fresh flavors, and crispy bacon!

What is Hominy?

Hominy is made with Maize (a variety of dried corn) that goes through a process called nixtamalization, which makes the corn easier to both prepare and digest. During this process, the alkaline solution works to soften and remove the hulls of the corn kernels, and also results in a swelling of the corn kernels. The result is softened, plump corn!

The unique texture and chewy, toothsome texture of the hominy makes it a great addition to lots of recipes, like classic Mexican Pozole, salad, skillets and more!

Hominy is extremely cost effective, with a large can usually retailed at under 3 dollars. The nixtamalization process also makes the B vitamins in the corn more bioavailable (making it easier for your body to absorb the nutrient).

How to Cook Canned Hominy

Hominy comes fully cooked, so it's very simple to prepare! For this recipe, I like to broil it briefly to give it a nice charred appearance and flavor, but it also works wonderfully in soups and skillets!

Ingredients

Here's what you'll need to make this super tasty Hominy Salad!

One can Mexican-style hominy. I like Juanita's. You'll toss the drained, rinsed and dried hominy in olive oil, season it with salt and pepper, and is broil briefly under your oven's broiler until it gets a nice char!
Extra virgin olive oil, for coating the hominy after rinsing and draining.
2 ears fresh corn.
Grape or cherry tomatoes.
Bacon. You'll render the bacon in small pieces, and build the warm dressing for the salad right in the pan, along with the fresh corn.
Red onion. You'll add this and the corn to the pan with the bacon drippings and saute until softened.
Red wine vinegar. My go-to is Pompeian!
A fresh garlic clove, to add a bold flavor boost to the dressing.
Fresh basil leaves.
Crumbled Feta cheese. I prefer to use feta in brine, and crumble it by hand.

toss with olive oil — drain, rinse, and pat dry the hominy

Recipe Tips

Line your sheet pan with foil for easy cleanup after broiling the hominy. You could also use a hot cast iron skillet to broil the hominy.
The hominy will pop a bit under the broiler as it chars, so keep an eye on it.
Make sure to get the hominy really well dried with paper towels after you drain and rinse it, so that it chars, rather than steams under your oven's broiler. Water is not your friend when it comes to browning!
Use the best produce you can get your hands on! I love farmer's market corn and tomatoes, and I love to use the basil I grow in my own garden!
If you like, you can swap the fresh corn for about 1 cup of frozen, thawed corn.
Fold in tomatoes, cooked and drained bacon, fresh basil, and feta just before serving for best flavor and texture.

How to serve the salad

Because this Hominy Salad is served with a warm dressing, it is best eaten right away, when it's flavor and texture are perfect! If you want to make it ahead, you could do it about an hour or so in advance, and store it covered at room temperature.

Hominy Salad with Corn and Warm Bacon Vinaigrette

More tasty Hominy recipes

Hominy is a delicious and cost effective way to make great recipes, and a great item to have on hand in your pantry. Here are some tasty recipes you can make with it:

Print Recipe

Hominy Salad with Corn and Warm Bacon Vinaigrette Recipe

This fresh, summery Hominy Salad with Corn and Warm Bacon Vinaigrette is a great summer salad recipe you'll want to make on repeat!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Servings: 6

Equipment

sheet pan or cast iron skillet
large non stick skillet
large mixing bowl
paper towels

Ingredients

1 25 oz can Mexican-style Hominy, (drained, rinsed, and patted dry)
2 tablespoon extra virgin olive oil
salt and pepper, to taste
2 ears fresh corn, shucked and cut from cob , (or 1 cup frozen, thawed corn)
1 pint grape or cherry tomatoes, halved
4 strips bacon, cut into 1” pieces
1 small to medium red onion, finely diced
¼ cup red wine vinegar
2 tablespoon water
1 clove garlic, peeled and pressed or minced
2 tablespoon fresh basil, cut into thin strips (chiffonade)
¼ cup Feta cheese, crumbled

Instructions

Preheat your oven’s broiler to high.
2. Line a sheet pan with foil.
3. Drain, rinse and pat hominy dry with paper towels until well dried.
4. Add hominy to a large bowl, and toss with olive oil to coat.
5. Spread hominy into an even layer on the lined sheet pan (alternatively, you can use a cast iron skillet), and season with salt and pepper.
6. Broil on high for 5-10 minutes until lightly charred on the middle rack of the oven, checking frequently to prevent burning. Once charred, set aside to cool.
7. While the hominy broils, cook bacon in a large nonstick skillet over medium heat until rendered and crisp (about 5-7 minutes), and remove from skillet to paper towel lined plate to drain. Leave bacon fat in pan.
8. Add onion and corn to the pan with reserved bacon fat, and cook over medium heat until onions are softened, stirring occasionally, 5-7 minutes.
9. Add garlic and stir. Cook 1 minute until just fragrant.
10. Add red wine vinegar and water to the pan and cook, stirring occasionally. 2-3 minutes, until slightly thickened.
11. Add the charred hominy to a large mixing bowl, and transfer dressing from the pan to the bowl, and toss to coat.
12. Fold in the tomatoes, bacon, fresh basil and feta cheese.
Serve immediately for best flavor and texture, or make 1 hour ahead of time, and cover and store at room temperature.

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