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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council