Creamy Mexicorn Risotto Recipe
A fun side dish to mix things up a little bit. Use pantry staples to make this simple and tasty Creamy Mexicorn Risotto Recipe
Earlier this week I got a package in the mail. It was from the Green Giant, and my 4-year-old was all over it! “Sprout sent me a package!” When she saw that it was 2 cans of their new steam crisp corn, she wanted me to open them right then so she could eat them. After I smuggled the corn away from my 4-year old I saw there were recipe cards in the package. I love new recipes!
For those of you that remember I was lucky enough to be invited to take a tour of Green Giant back in September. Here is a little video they made which I happen to love! You can view the video on the Green Giant Blog.
Anyway, Green Giants new Steam Crisp corn not only tastes wonderful, but the cans are smaller! Why am I excited that cans are smaller? Because they have the same amount of corn as the larger cans. They just require less liquid because of the steam canning process!
One of the recipes in my package was for Creamy Corn and Garlic Risotto. This stuff looks good enough to eat on the card. But since I had Mexicorn and it was taco night I thought I would spice it up a bit. Here is my twist on this delicious Risotto. Plus stay tuned cause later in the week I have another recipe that I made with this risotto. I turned it into an amazing casserole! I hope you enjoy this Creamy Mexicorn Risotto as much as we did.
Creamy Mexicorn Risotto
Print Recipe
Ingredients
- 3 Cups Chicken Broth
- 3 cloves finely chopped garlic or 1tbsp minced from jar
- 3/4 cup water
- 1 tsp chili powder
- 1 cup uncooked Arborio or regular medium grain white rice
- 2 cans 11 oz Green Giant Steam Crisp Mexicorn
- 3/4 cup Shredded Monterrey Jack Cheese
- 1/2 cup chopped fresh cilantro
Instructions
- In a 10 Inch Nonstick Skillet, heat 1/3 cup of the broth to boiling. Cook garlic in broth 1 minute stirring occasionally
- Stir in remaining broth, water, rice,chili powder, and corn. Heat to boiling; reduce heat to medium. Cook uncovered 15 to 20 minutes, stirring occasionally until rice is tender and creamy.
- Remove from heat, and stir in cheese and cilantro.
- Serve
Heat 1/3 cup broth and garlic in pan. For 1-2 minutes.
Add in the remaining broth, water, rice, chili powder, and corn. It is a lot of liquid, but don’t worry! It cooks down.
This is what the rice looks like when it is almost done. Stir in the cheese and the cilantro and serve.
