Before starting, wash and dry all produce. Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-22 min. Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onion.Add 2 tsp (4 tsp) vinegar and 2 tsp (4 tsp) oil to a medium bowl. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.) Season with salt and pepper, then whisk until combined.Add cabbage, then toss to combine.

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat corn dry with paper towels.When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5 min.Add half the Mexican Seasoning. Cook, stirring often, until fragrant, 15 sec.Transfer corn to the medium bowl with slaw, then toss to combine.Carefully wipe the pan clean.

Return the same pan to medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.\*\*Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragrant and no longer watery, 30 sec-1 min. Season with pepper, to taste.

Add sour cream, remaining vinegar and 1 tsp (2 tsp) water to a small bowl.Season with salt and pepper, then stir to combine.

Add half the green onions to the pot with wild rice, then fluff with a fork.Divide wild rice between bowls. Top with slaw and turkey.Sprinkle feta and remaining green onions over top.Dollop crema over bowls.