Mexican Elote Wild Rice

Sharyn LaPointe Hill, Las Cruces, NM
2018 wild rice recipe contest finalist

    1 bag (10 oz) frozen Green Giant® Roasted Corn
    ½ medium red onion, diced
    1 jalapeno pepper, seeded and diced
    1 tbsp minced garlic
    1 tsp each: ground cumin and dried Mexican oregano
    ½ tsp each: salt and ground black pepper
    2 tbsp canola oil
    3 cups cooked wild rice
    ¼ cup Crystal Farms® Feta Cheese Crumbles
    ¼ cup Crystal Farms® Grated Parmesan Cheese
    ¼ cup chopped cilantro

In large skillet, sauté corn, onion, jalapeno, garlic, and seasonings in oil, 6-7 minutes. Remove from heat; transfer to large bowl. Stir in remaining ingredients.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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