Southwest Corn

Cook Time: 8 Min.

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Steam

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Nutritional Content

Allergens: Peppers Bell; Corn; AllergenMilk; AllergenSoy

Calories: 90 Kcal

Carbohydrates: 19 g

Protein: 3 g

Total Fat: 2.5 g

Calcium: 0 mg

Sodium: 35 mg

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Ingredients

10 Servings

• 1/3 Cup Peppers, Red Roasted

• 2 lb Corn, Whole Kernel Frz

• 1/3 Cup Peppers, Green Fresh

• 1 Tbsp 2 tsp Margarine, Solids

• 1/4 tsp Chili Powder, Mild

• 1/8 tsp Cumin, Ground

25 Servings

• 3/4 Cup Peppers, Red Roasted

• 5 lb Corn, Whole Kernel Frz

• 1 Cup Peppers, Green Fresh

• 1/4 Cup Margarine, Solids

• 1/2 tsp Chili Powder, Mild

• 1/4 tsp Cumin, Ground

50 Servings

• 1 1/2 Cup Peppers, Red Roasted

• 10 lb Corn, Whole Kernel Frz

• 2 Cup Peppers, Green Fresh

• 1/2 Cup Margarine, Solids

• 1 tsp Chili Powder, Mild

• 1/2 tsp Cumin, Ground

100 Servings

• 3 Cup Peppers, Red Roasted

• 20 lb Corn, Whole Kernel Frz

• 1 Qt Peppers, Green Fresh

• 1 Cup Margarine, Solids

• 2 tsp Chili Powder, Mild

• 1 tsp Cumin, Ground

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Steam or boil vegetables until tender. (Approximately 8-10 minutes) Add margarine and seasonings. *Maintain >135F/57C.

3. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

4. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

5. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
   
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