Chicken, Roasted Corn and Hominy Skillet

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Fresh Corn in the summer is one of my favorite farmers market buys.  I love eating it roasted on the cob with butter and a little salt and pepper.  I usually make several ears and then have leftovers.  While I can toss leftover corn on a salad, I also love making this one pan skillet.  Paired with a salad it makes a great dinner.  It also reheats really well and makes a great to-go lunch.  

Also, this recipe makes a great side dish, just omit chicken.  If you’re eating this as a main dish I recommend adding a vegetable to make it a complete meal.  I love it with a simple tomato, pepper and onion salad. 

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Roasted Chicken, Corn and Hominy Skillet

Prep Time 15 minutes

Cook Time 20 minutes

Servings 8 servings (about 1 cup)

Ingredients

• 1 pound boneless skinless chicken breast diced
• 2 ears yellow corn
• 12 oz can of hominy
• 6 tablespoons reduced fat cream cheese
• 2 tablespoons uncooked instant corn grits
• 1 cup onion diced
• 1 tablespoon olive oil
• 1 cup shredded 2% cheddar or Mexican blend cheese
• 1 ⁄3 cup Half-and-Half
• 1 tablespoon ground cumin
• 1 cup cilantro chopped
• 1 large jalapeño pepper finely diced
• 2 tablespoons garlic minced
• 1 cup of chicken stock.

Instructions

1. On your stove or under your boiler, roast corn for a few minutes to get the kernels slightly charred.
2. In a large skillet on medium heat add olive oil, heat for 1-2 minutes. Add garlic. Sauté garlic for 1 minute.
3. Add chicken cook for 4 minutes string occasionally.
4. Add jalapeño and onions to pan and sauté with chicken for 5 minutes.
5. Remove chicken and onion mixture.
6. Turn heat to low. Add half + half, stock, shredded cheese and cream cheese. Stir until smooth.
7. Add chicken and onion mixture, corn, hominy. Stir until combined.
8. Sprinkle grits over mixture then stir to combine throughly.
9. Cover with lid and cook for 10 minutes, string half way though.
10. Garnish with Cilantro and enjoy!

Recipe Notes

This recipe is 7 Weight Watchers Smart points per serving.

I’ve reduced the calories in this recipe by using reduced fat cheese and cream cheese. I also use grits as a thickener. If you so inclined go ahead and use the full fat stuff.