Tennessee Grilled Hominy with Zesty Chili Butter

Ingredients

Main Components

• 2 cans (15 oz each) of yellow or white hominy, drained and rinsed thoroughly
• 4 tablespoons unsalted butter, divided (for grilling and finishing)
• 1 tablespoon olive oil or bacon fat (optional, for extra smoke flavor)

The Chili Butter & Garnish

• 1 teaspoon chili powder (Ancho or Guajillo recommended for depth)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust for heat preference)
• 1 lime, juiced (plus wedges for serving)
• 2 tablespoons fresh cilantro, chopped
• Salt and freshly cracked black pepper to taste
• Optional: 1/4 cup Cotija cheese or Feta, crumbled

Instructions

Step 1: Prepare the Hominy

1. Open the cans of hominy and pour them into a colander. Rinse under cold water until the water runs clear to remove the starchy canning liquid.
2. Spread the rinsed hominy out onto a clean kitchen towel or layers of paper towels. Pat them completely dry. This is the most crucial step; removing surface moisture ensures the hominy will sear and crisp up on the grill rather than steam and stay soggy.

Step 2: Heat the Grill

1. Fire up your Arteflame grill or a cast-iron skillet placed over high heat. You are looking for a medium-high temperature where butter sizzles immediately but does not burn instantly.
2. If using the Arteflame cooktop, identify a medium-heat zone. Apply a light layer of oil to the surface to season it before adding the butter.

Step 3: Grill the Hominy

1. Melt 2 tablespoons of butter (combined with olive oil if using) on the flat cooktop or in the skillet.
2. Add the dried hominy in a single layer. Do not overcrowd the cooking surface; work in batches if necessary.
3. Let the hominy cook undisturbed for 3-4 minutes until the bottom develops a golden-brown crust. Toss and stir, continuing to cook for another 5-7 minutes until the kernels are crispy on the outside and popping slightly.

Step 4: Infuse with Chili Butter

1. Push the hominy to a slightly cooler zone of the grill (or turn the heat down to low).
2. Add the remaining 2 tablespoons of butter to the center of the hominy pile. As it melts, sprinkle in the chili powder, smoked paprika, and cayenne pepper.
3. Toss the hominy vigorously to coat every kernel in the spiced butter mixture. Allow the spices to toast slightly for about 1 minute to release their aromatic oils.

Step 5: Season and Serve

1. Squeeze fresh lime juice over the sizzling hominy to deglaze the surface and add brightness.
2. Season generously with salt and black pepper. Remove from the grill immediately and transfer to a serving bowl.
3. Top with chopped cilantro and crumbled cheese if desired. Serve hot.

Tips

To master this Tennessee Grilled Hominy recipe, moisture control is your best friend. Hominy is naturally dense and moist, so if you skip the drying step, you will end up with a warm corn salad rather than the delightful, crispy side dish intended. Use a lint-free towel to roll the kernels around until they are matte and dry. Furthermore, temperature management on the grill is key. You want high heat initially to get that sear, but you must be careful when adding the spices later in the process. Paprika and chili powder can turn bitter if scorched, so add them only at the very end when the hominy is already golden, allowing them to bloom in the butter for just sixty seconds before serving.

Variations

While the classic chili butter version is a crowd-pleaser, hominy is a versatile canvas that absorbs flavor beautifully. You can easily adapt this recipe to match the theme of your barbecue or dietary preferences. Here are a few ways to mix things up:

• Southern Bacon Style: Start by frying diced bacon on the grill, then cook the hominy in the rendered bacon fat instead of butter for a savory, smoky punch.
• Cheesy Elote Style: After grilling, mix in a heavy amount of mayonnaise, Cotija cheese, and Tajín seasoning to mimic Mexican street corn flavors.
• Herbal Fresh: Skip the heavy chili spices and finish with a compound butter made of garlic, fresh parsley, and chives for a lighter, garden-fresh taste.
• Sweet & Spicy: Add a tablespoon of honey or maple syrup to the chili butter mixture for a "swicy" glaze that pairs perfectly with pork.
• Vegan Friendly: Simply swap the dairy butter for a high-heat avocado oil or vegan butter substitute; the smokiness carries the dish without the need for dairy.

Best pairings

Tennessee Grilled Hominy is a robust side dish that holds its own against strong, savory flavors. Because it combines the starchiness of potatoes with the sweetness of corn, it serves as the perfect heavy side for lean meats or smoky BBQ platters. The acidity from the lime and the heat from the chili cut through rich fats, making the meal feel balanced.

• Smoked Brisket: The chewy texture of the hominy complements the tenderness of slow-smoked beef brisket perfectly.
• Pork Chops: The sweetness of corn is a natural pairing for pork; try this alongside a thick-cut, grilled rib chop.
• Grilled Fish Tacos: Use the leftovers as a filling for tacos or a topping for a fish bowl to add texture and spice.
• Roast Chicken: A simple lemon-herb roast chicken benefits from the smoky, spicy kick of this side dish.

Conclusion

This Tennessee Grilled Hominy with Chili Butter reinvents a pantry staple into a gourmet grilling experience. By moving the cooking process from the stew pot to the grill, you unlock a nutty, roasted flavor profile that boiling simply cannot achieve. The combination of the crispy exterior, the soft, pillowy interior, and the zesty kick of lime and chili butter creates a harmony of textures and tastes that embodies the soul of Southern outdoor cooking. Whether you are hosting a large backyard barbecue or looking for a quick weeknight side dish, this recipe is guaranteed to surprise and delight your guests, proving that hominy deserves a permanent spot in your grilling rotation.