Southwest Corn
Cook Time: 8 Min.
Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Steam
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
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
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Steam or boil vegetables until tender. (Approximately 8-10 minutes) Add margarine and seasonings. *Maintain >135F/57C.
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.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Print Recipe Here