Warm Hominy and Corn with Cumin Tempering

This starter uses the South Asian technique of tempering to unlock the full potential of a classic Texas spice profile. Sizzling oil infused with garlic, cumin, and turmeric is poured over a warm base of hominy and sweet corn, instantly dressing the dish with an intense layer of aroma and flavor. The result is a vibrant, textural salad that celebrates the inherent sweetness of corn in its different forms.

Prep time: 10 minutes Cook time: 10 minutes Servings: 4 small plates

Ingredients

• Canned hominy, white or yellow
• Frozen or fresh sweet corn kernels
• Canned black-eyed peas
• Neutral oil, such as grapeseed or sunflower
• Garlic cloves
• Whole cumin seeds
• Turmeric powder
• Jalapeño or serrano chile
• Fresh cilantro
• Fresh lime
• Kosher salt

Instructions

1. Rinse and thoroughly drain the hominy and black-eyed peas.
2. In a medium, heatproof bowl, combine the drained hominy, black-eyed peas, and corn kernels.
3. Gently warm the hominy mixture in a microwave for 60-90 seconds, or in a dry saucepan over low heat, just until no longer cold.
4. Thinly slice two cloves of garlic, and finely mince one additional clove and the jalapeño.
5. In a small skillet or saucepan, heat the oil over medium heat.
6. Add the sliced garlic and cook, stirring frequently, until the slices are light golden brown and crisp; immediately remove them with a slotted spoon and set aside on a paper towel.
7. Add the cumin seeds to the hot oil and cook for 30-45 seconds, until they darken and become fragrant.
8. Turn off the heat, then stir in the minced garlic, minced jalapeño, and turmeric powder.
9. Immediately and carefully pour the entire contents of the pan—the hot oil and all the spices—over the warm hominy mixture and stir to coat everything evenly.
10. Add the chopped cilantro, a generous squeeze of lime juice, and salt to taste, then toss to combine.
11. Divide among four small plates and garnish with the reserved crispy garlic chips before serving.

Notes

The success of this dish lies in having all your components ready before you begin heating the oil; this practice, known as mise en place, is critical for tempering. The goal is to bloom the spices without burning them. Using whole cumin seeds provides bursts of flavor that are far superior to using pre-ground powder. The final garnish of crispy garlic chips is not just for show; it adds a crucial textural contrast and a layer of deeply savory, toasted flavor that complements the chewy hominy and sweet corn.

For a variation, substitute black beans for the black-eyed peas. A pinch of chipotle powder added with the turmeric can introduce a pleasant smokiness. This dish also works beautifully as a warm topping for tostadas or as a hearty side for grilled queso panela.