Nothing goes better with BBQ than a side of corn with some Southwestern flair. For this light side dish that’s high in Vitamin C, you’ll need:
Heat the oil in a nonstick skillet over medium heat. Add the peppers and corn, stirring occasionally for 3 to 5 minutes until tender. Stir in the chili powder, cumin and salt and let it cook for 30 seconds before adding in the hominy. Let it cook for 2 more minutes while stirring.
For another Southwest-inspired recipe that’s perfect with your BBQ, you’ll need:
Thread the corn and bell peppers, alternating between them, onto 12-inch metal kebab skewers. Brush the vegetable evenly with the olive oil and then combine all of the seasonings together and sprinkle over both sides of the vegetables for even coverage. Wrap each of the kebabs heavily with aluminum foil and keep refrigerated for 4 hours. Place them on the grill over medium coals for 10 minutes or until evenly cooked on both sides.
This has got to be one of the easiest and healthiest side dishes you can make. You’ll need:
Combine all of the ingredients together in a bowl with a lid; shake to ensure that the ingredients are evenly combined and let chill for at least one hour before serving.
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