Preheat your oven’s broiler to high.

Line a sheet pan with foil.

Drain, rinse and pat hominy dry with paper towels until well dried.

Add hominy to a large bowl, and toss with olive oil to coat.

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.

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.

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.

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.

Add garlic and stir. Cook 1 minute until just fragrant.

Add red wine vinegar and water to the pan and cook, stirring occasionally. 2-3 minutes, until slightly thickened.

Add the charred hominy to a large mixing bowl, and transfer dressing from the pan to the bowl, and toss to coat.

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.