Source: MRS 2020
MRS: 1030 — Vegetables (1000s)

Mexicali Corn

Meal Component Contribution:
½ cup starchy vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Starchy)
  •  Vegetables (Starchy)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
5  #10 cans + 3 1/4 cups
Peppers, Green, Diced, Frozen, #1613
1  quart + 5  ounces
Onions, Frozen, Diced, #1610
3  cups
Pimentos, Diced, Canned, #2817
1 1/3 cups
Margarine, Bulk, #1319
6  ounces
Chili Powder, #2703
1  tablespoon + 1  teaspoon
Cumin Seed, Ground, #2706
1  tablespoon
Paprika, Ground, Domestic, #2716
2  teaspoons
Onion Powder, #2714
2  teaspoons
DIRECTIONS

1.

Cooking methods for canned corn:

To steam:

  • Drain and discard approximately 2 cups of the liquid from each can of corn.
  • Place the corn, green pepper, and onions in steamtable pans (12' x 20" x 2 ½").
  • Stir the ingredients to combine.
  • Cover the pans and steam for 3 minutes.

To heat:

  • Drain and discard half the liquid from each can.
  • Place the corn with remaining liquid, green pepper, and onions in a braising pan, stock pot or steam-jacketed kettle.
  • Stir the ingredients to combine.
  • Heat the mixture, uncovered, for 5 to 10 minutes then drain the liquid.
  • Pour the corn into serving pans.

CCP:  Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Melt the margarine. Add the melted margarine, pimentos and seasonings to the corn. Stir the ingredients lightly to combine.

3.

Serve it immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.

4.

Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of starchy vegetables.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Miscellaneous Notes

1 cup of dehyrated onions may be substituted for 3 cups of fresh, chopped onions.

Nutrients Per Serving
Calories
118
Carbohydrates
22.55 g
Dietary Fiber
2.83 g
Protein
2.72 g
Sodium
35.00 mg
Total Fat
3.94 g
Sat. Fat
0.56 g
Trans Fat
0.00 g