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Creamy Mexicorn Risotto

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Servings: 6 -8
Author: [email protected]


  • 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


  • 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