Street Corn Aracini (Jalapeño, Corn & Cheddar)

Ingredients

• 4 cups cooked Riceland Long-Grain White Rice (cooled completely; day-old is best)
• 2 large eggs
• 1/2 cup grated Parmesan
• 1 cup mozzarella (low moisture), shredded
• 1 cup breadcrumbs (plus more for coating)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup roasted corn kernels
• 1 jalapeño, finely diced (seeded for mild, keep seeds for heat)
• 1 cup sharp cheddar cubes
• 1 tbsp lime juice
• 2 tsp cream cheese (to bind)

Method

1. In a large bowl, combine cooked rice, eggs, Parmesan, mozzarella, breadcrumbs, salt and pepper.
2. Mix until cohesive and sticky - add more breadcrumbs as needed to form firm balls.
3. Fold jalapeño, corn, Tajin, lime, and cream cheese together.
4. Place a cheddar cube in the center, then pack corn mixture around it.
5. Roll in breadcrumbs.
6. Fry at 350°F for 3-4 minutes OR bake/air-fry at 400°F for 12-15 minutes (sprayed with oil).

Serve With

• Street corn crema: mayo, lime & Tajin
• Or a cilantro-lime yogurt sauce